Home Recipes Breakfasts Soft Boiled Eggs on a Green Pea Salad

  • Soft Boiled Eggs on a Green Pea Salad

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    By:
    Hubert Cormier, Ph.D. in nutrition
    Hubert Cormier, Ph.D. in nutrition
    Preparation 20 min
    Cooking 5 min
    Refrigeration 0 min
    Freezing 0 min
    2 servings
    Piece of cake (easy)
    Quick access
    Dietary restrictions
    Categories
    Thematics

    Soft Boiled Eggs on a Green Pea Salad

    Green Salad Filled with Vitamins

    Why not create a recipe with the unusual soft boiled egg and green pea combo? Green peas are not always popular… Perhaps because they are mostly found canned or frozen? Yet, these green vegetables have great qualities: they are economical, delicious, as well as rich in fibers, vitamin C, and vitamin K. Because of its simplicity and exquisite taste, this salad recipe with soft boiled eggs is one of my favourites!

    SIMPLY DELICIOUS: Want to successfully cook your green peas each time? Learn how to cook frozen green peas!

    Bon
    à savoir

    Soft boiled egg substitute

    To make it easier to incorporate in a lunch box, simply substitute the soft boiled eggs with hard boiled eggs.

  • Ingredients

    Preparation

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Nutritional Information

Per serving

  • Calories
    461 Kcal
    -
    Calories are units of energy. They represent a measurable quantity of energy brought by a food. Your energetic needs depend on your age, height, weight, gender and how active you are. The average need ranges around 2000 calories/day. A higher or inferior intake might affect your weight.
  • Lipids
    18.7 g
    29 % DV
    Lipids (fats) are essential to your body. They are an important source of energy. However, an excessive consumption is associated with weight gain and higher risks of chronic diseases such as diabetes and cardiovascular problems. Unsaturated fats are preferable to saturated or trans fats.
  • Saturated fats
    7.8 g
    39 % DV
    Saturated fats, commonly known as “bad fats”, are mostly found in processed foods and in some products of animal origin. If consumed in excess, they can have adverse effects on cardiovascular health, including increases in LDL-cholesterol levels. Try to eat better lipids such as those found in fish, nuts, oilseeds, and oils!
  • Cholesterol
    410 mg
    137 % DV
    Your body mainly uses cholesterol to produce hormones. It is only found in foods of animal origin such as meat, poultry, fish, and dairy products. However, dietary cholesterol has little to no influence on your cholesterol level compared to saturated and trans fats.
  • Sodium
    180 mg
    8 % DV
    In small quantities, sodium is an essential nutrient for your body. However, you probably eat too much of it without even being aware, and this overconsumption can have adverse effects on your health. Indeed, excess sodium targets organs and can lead to hypertension.
  • Carbohydrates
    43 g
    14 % DV
    Carbohydrates are a good source of energy. They are your brain’s main source of fuel for all functions. The carbohydrate group is divided into simple and complex sugars, fibers, and starches. Carbohydrates are mostly found in fruits, dairy products, baked goods, pastries, sweets, cereals, and legumes. It is recommended to not eat high quantities of added sugars. Limit your intake to 50 g/day.
  • Fibers
    12.5 g
    50 % DV
    Fibers have many health benefits. They are divided into two types: soluble and insoluble fibers. Soluble fibers can reduce your cholesterol level and help regulate glycemia (blood sugar levels). As for insoluble fibers, they increase stool bulk and regulate bowel function. Since they slow down the digestion process, they promote satiety, which contributes to appetite and weight control. You should consume at least 30 g everyday.
  • Proteins
    30.7 g
    -
    Protein has different roles in your body. They are essential to muscle, blood, and even skin development! In fact, protein build most of your bodily structures. They also provide all the amino acids your body needs to make neurotransmitters, new molecules, enzymes, and even certain hormones!
Hubert Cormier, Ph.D. in nutrition

Recipe developed with passion and good humor by:

Hubert Cormier, Ph.D. in nutrition

Se démarquant par son authenticité et son dynamisme, Hubert Cormier, Ph.D. en nutrition, vulgarise la science de la nutrition et développe de savoureuses recettes. À travers ses nombreux projets entrepreneuriaux, Hubert adore voyager, la bonne bouffe, le bon vin et fréquenter de bonnes adresses gourmandes.

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