Photo: Anna Pelzer
Warm Tenderstem broccoli, quail eggs and bacon salad recipe
10 ingredients
5 min + 10 min
2 people
openrecipes
James says: "I've always found that Tenderstem broccoli and eggs go particularly well together."
Estimated Nutrition (whole recipe, rough)
374
Calories
20g
Protein
27g
Fat
14g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 olive oil
- tsp smoked lardons
- 100 Dijon mustard
- g white wine vinegar
- 0.5 olive oil
- tsp quail eggs
- 2 Tenderstem broccoli
- tsp handful of salad leaves
- 4 parmesan shavings
- tbsp salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes