Directions:
- Heat a saute pan over medium-high heat. Add the butter and melt. Add the brunoise vegetables and saute just until soft, about 3 to 4 minutes. Be careful not to brown the vegetables. Remove from the heat and set aside. Bring the chicken consomme to a simmer. Carefully break the eggs into the hot consomme and poach them in the consomme. Ladle the consomme into 4 bowls and garnish each with 1 of the poached eggs, some of the Sauteed vegetables and a sprig of chervil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.61 Kcal (534 kJ) | ||
| Calories from fat | 81.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 14% | |
|---|---|---|---|
| Cholesterol | 148.99mg | 50% | |
| Sodium | 823.83mg | 34% | |
| Potassium | 324.3mg | 7% | |
| Total Carbs | 2.64g | 1% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 10.04g | 20% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.68 Kcal (175 kJ) | ||
| Calories from fat | 26.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 14% | |
|---|---|---|---|
| Cholesterol | 48.67mg | 50% | |
| Sodium | 269.1mg | 34% | |
| Potassium | 105.93mg | 7% | |
| Total Carbs | 0.86g | 1% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 3.28g | 20% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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