Soup, Onion Poached Egg Lc-7.1/segg, veg- onion 2 large egg; unbeaten 1 medium onion; sliced thinly 1 clove garlic; crushed 1 tbs butter 1 tbs olive oil 3 cup chicken broth 2 tbs vinegar, wine, white salt and pepper; to taste In a large deep skillet, saute onion and garlic in butter and olive oil, until soft. Add chicken broth and bring to a boil. Simmer over low heat for 10 minutes. Add vinegar and seasonings. Break eggs into 2 saucers. Carefully slide eggs into soup broth to poach. When eggs are done, serve soup immediately. NYC Nutrition Analysis (per serving or yield unit): water=448.5 g; calories=267.9; protein=14.31 g; total fat=19.66 g; carbohydrate=8.11 g; dietary fiber=1.02 g; ash=4.56 g; calcium=55.23 mg; phosphorus=220.5 mg; iron=1.75 mg; sodium=1268 mg; potassium=479.3 mg; magnesium=17.92 mg; zinc=1.05 mg; copper=0.24 mg; manganese=0.52 mg; vitamin A=534.4 IU; vitamin E=1.6 mg ATE; thiamin=0.07 mg; riboflavin=0.37 mg; niacin=5.07 mg; pantothenic acid=0.77 mg; vitamin B6=0.19 mg; folate=41.41 ug; vitamin B12=0.87 ug; vitamin C=3.99 mg; saturated fat=6.63 g; monounsaturated fat=9.42 g; polyunsaturated fat=1.9 g; cholesterol=228 mg; selenium=16.03 ug; refuse=2.36%; %cal as carb:prot:fat=12:21:66; WW Pts=6.79; (incomplete analysis) |
