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Ginger root vegetables with poached egg
 
 
4 ServingsPTM40 min

Ginger root vegetables with poached egg


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Directions

  1. Mix the carrot with the onion, ginger, 2 eggs and the flour. Form approximately 12 flat piles of this mixture and press them a little so that they retain their shape during baking.
  2. Heat the olive oil in a frying pan and fry the roaster in about 5 minutes per side until golden brown.
  3. Meanwhile poach the rest of the eggs in a pan with almost boiling water and the vinegar.
  4. Divide the arugula over 4 plates. Place 3 roasts on a plate and spread the poached eggs over it. Serve immediately.

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Nutrition

275Calories
Fat28% DV18g
Protein26% DV13g
Carbs4% DV13g

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