Starters & salads
Goat's Cheese Eggs with Watercress and Beetroot
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- 15–30 min
- Difficulty
- Easy
- cooked beetroot
- 2.8 oz
- salt
- 2 pinches
- ground black pepper
- 2 pinches
- balsamic vinegar
- 1 tbsp
- flaked almonds
- 1.4 oz
- goat's cheese
- 9.5 oz
- olive oil
- 2 tbsp
- fresh basil leaves
- 1.8 oz
- almonds
- 1.4 oz
- Parmesan cheese
- 1.8 oz
- olive oil
- 1.8 oz
- garlic
- 1 cloves
- watercress
- 2.1 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 22.2 g
- Energy
- 2,397.4 kJ
- Calories
- 573 kcal
- Fat
- 52 g
- Carbohydrates
- 4 g
Cooking instructions are available on the original Cookidoo® page.
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