Beefsteak with Fried Egg and Vegetable Salad — 520 ккал
Description
A hearty healthy dinner of chopped beef steak with a sunny-side-up egg and a light fresh vegetable salad.
- Finely chop the quarter onion and add to the ground beef. Season with salt and pepper and mix thoroughly.
- Form the mixture into a flat, round patty about 1.5–2 cm thick.
- Heat half of the olive oil in a non-stick skillet over medium heat. Fry the beefsteak for 4–5 minutes on each side until the desired doneness is reached.
- Remove the beefsteak from the pan and keep warm. In the same pan, carefully crack two eggs, keeping the yolks intact. Fry over low heat, covered, for 2–3 minutes, until the whites are set but the yolks are still runny.
- While the eggs are frying, cut the tomato and cucumber into large cubes. Tear the lettuce leaves by hand.
- Mix the vegetables in a bowl, dress with the remaining olive oil, salt, and pepper.
- Place the vegetable salad on a plate, place the hot beefsteak next to it, and top the meat with the fried egg.
520
kcal
48.5 g
Protein
10.2 g
Carbohydrates
32.1 g
Fats
6.0 g
Ash
3.7 g
Fiber
78.9%
Water
7.9 g
Sugars
0.2 g
Starch
0.45 g
Omega-3
5.44 g
Omega-6
16.5 g
SFA