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Leek and arugula pan with eggs
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
376
Calories
9 g
Carbohydrates
20 g
Protein
24 g
Fat
Ingredients:
 | Butter | 1 Teaspoon |
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Arugula (fresh) | 50 g |
 | Leeks, leeks (fresh) | 1 (200 g) |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | White wine (12 % by volume, dry) | 1 ½ Teaspoon |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Cut leeks into thin rings. Sauté with butter in a large skillet until leeks are soft. Add salt and finely chopped garlic. Fry until pleasantly fragrant.
Step 2:
Add the arugula and the white wine and stir. Cook until the greens fall together. Season with pepper.
Step 3:
Crack eggs into the pan and place a lid on the pan. Cook over low heat for about 5 minutes until the fried eggs are firm.
Macronutrient distribution:
The recipe Leek and arugula pan with eggs is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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