Of which 1.2 g sugars and 3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Fiber (rye bread)
Allergens gluten, egg
Lighter açorda alentejana (Portuguese bread and garlic soup)
Bread, garlic and a poached egg, ready in 15 minutes.
Ingredients
- 4 slices day-old rye bread (160 g / 5½ oz)
- 4 eggs (200 g / 7 oz)
- 4 cloves garlic (20 g / ¾ oz)
- 1 liter (4¼ cups) boiling water
- plenty of fresh cilantro, to taste (25 g / 1 oz)
- 4 tbsp olive oil (40 g / 1½ oz)
- salt, to taste
Method
- Crush the garlic with salt in a mortar and pestle until it forms a paste.
- Add the chopped cilantro and olive oil and mix well.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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