• low fat 1.17g 1.17%
  • low sat fat 0.26g 0.26%
  • med salt 195.90mg 0.19%
  • low sugar 0.12g 0.12%
*As guideline of daily recommended intake per 100g

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Ingredients:

Poaching liquid
Dressing

Cooking method:

  1. Rinse rocket or watercress well and drain. Place in a bowl and drizzle with approximately half the dressing. Toss through and place aside.
  2. Plunge asparagus into boiling poaching liquid and cook for 2- 3 minutes.
  3. Chill immediately in cold, preferably iced water and drain.
  4. Arrange asparagus and salmon on serving dish - sprinkle with chopped thyme.
  5. Poach eggs - ensure that they are soft in the centre.
  6. Place dressed watercress or rocket on the asparagus and salmon and arrange egg on top.
  7. Drizzle with dressing and season with pepper.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
1291.18g
100.00g
Energy (kJ)
1000.01kJ
77.45kJ
Protein (g)
23.68g
1.83g
Total fat (g)
15.05g
1.17g
- Saturated fat (g)
3.39g
0.26g
- Polyunsaturated fat (g)
2.94g
0.23g
- Monounsaturated fat (g)
6.95g
0.54g
Cholesterol (mg)
226.50mg
17.54mg
Carbohydrate-available (g)
1.61g
0.12g
CarbohydrateSE (g)
1.61g
0.12g
- Sugars (g)
1.61g
0.12g
Water (g)
1236.51g
95.77g
Dietary fibre (g)
1.68g
0.13g
Thiamin (mg)
0.35mg
0.03mg
Riboflavin (mg)
0.53mg
0.04mg
Niacin (mg)
6.64mg
0.51mg
Niacin equivalents (mg)
11.51mg
0.89mg
Vitamin C (mg)
22.92mg
1.78mg
Total folate (ug)
188.62ug
14.61ug
Total vitamin A equivalents (ug)
118.10ug
9.15ug
Retinol (ug)
89.00ug
6.89ug
Beta carotene equivalents (ug)
174.66ug
13.53ug
Sodium (mg)
2529.40mg
195.90mg
Potassium (mg)
745.44mg
57.73mg
Magnesium (mg)
92.72mg
7.18mg
Calcium (mg)
220.82mg
17.10mg
Phosphorus (mg)
331.22mg
25.65mg
Iron (mg)
2.43mg
0.19mg
Zinc (mg)
1.14mg
0.09mg

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Last updated:

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