Œufs au miel et moutarde de Dijon

1 portion

préparation 2 min.

cuisson 3 min.

Imprimer la recette

Valeur nutritive par portion

Calories

190

Lipides

13 g

Lipides saturés

3 g

Lipides trans

0 g

Sodium

330 mg

Glucides

7 g

Sucres

4 g

Protéines

12 g

Ingrédients

enduit pour cuisson en vaporisateur

œufs

2 c. à table

30 ml

de vinaigrette miel et Dijon faible en gras

1 c. à table

15 ml

oignon, haché fin

Poivre fraîchement moulu, au goût

Préparation

Vaporiser légèrement un moule peu profond de 2 tasses (500 ml) allant au micro-ondes d’enduit végétal. Dans le même moule, battre ensemble les œufs, la vinaigrette, l’oignon et le poivre. Couvrir d’une pellicule de plastique et retourner un coin vers le centre pour laisser échapper la vapeur.
Cuire au micro-ondes à puissance MOYENNE (50 %) de 3-1/2 à 4 minutes, en remuant à mi-cuisson et à la fin de la cuisson. Laisser reposer 1 minute.

Notes

Variations : Pour faire changement, essayer d’autres vinaigrettes : tomates séchées au soleil et origan, à la française, mille-îles, etc. Truc : Toujours employer des moules allant au micro-ondes dans votre four micro-ondes. Le verre, la céramique et certains plats en plastique peuvent aller au micro-ondes. Suggestion pour un repas complet : Servir avec des raisins frais, des tranches de nectarine et des pointes de toasts suivis d’un yogourt à la vanille faible en gras.

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