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Tartine à la provençale & œuf mollet
320 reviewsUn petit goût de Provence pour un repas sur le pouce !
Ingredients
Make sure you have...
Utensils
Pot (small), Stovetop
recipe
Step 1
Faites cuire les œufs pendant 6 minutes dans une casserole d'eau bouillante. Une fois cuits, plongez-les dans de l'eau froide pour stopper la cuisson. Enlevez la coquille délicatement. Réservez.
Step 2
Pendant ce temps, réchauffez la ratatouille à la casserole ou au micro-ondes. Mélangez.
Step 3
Faites toaster les tranches de pain au grille-pain ou à la poêle.
Step 4
Tartinez les tranches de pain de fromage frais, puis ajoutez la ratatouille par-dessus.
Step 5
Servez les tartines avec une salade verte et l'œuf mollet par-dessus. Salez, poivrez et ajoutez un filet d'huile d'olive. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 384 cal. |
| Fat | 24 g |
| Carbohydrates | 29 g |
| Protein | 15 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tartine à la provençale & œuf mollet" contains 384 Energy, 24 g of Fat, 29 g of Carbohydrates, 15 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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