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High in protein, low in carbs, source of iron and vitamin B12
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Pan-fried egg with smoked turkey (110 g) has 160 calories. That works out to 145 calories per 100 g. It contains 1.3 g of carbs, 16 g of protein, 10.1 g of fat and 0 g of fiber. Its 19.8 µg of Biotin covers 66% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 110 g
160
KCAL / 110G
Carbs
1.3g
· 0% DV
Protein
16g
· 32% DV
Fat
10.1g
· 13% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 40% · Fat 57%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 10.1 g | 13% |
| Saturated fat | 2.97 g | 15% |
| Trans fat | 0 g | |
| Sodium | 715 mg | 31% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 16 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 110 g | 160 kcal |
| 1 slice (medium) | 55 g | 80 kcal |
| 1 slice (large) | 70 g | 102 kcal |
| 1 piece (small) | 90 g | 131 kcal |
| 100 g | 100 g | 145 kcal |
| 1 piece (large) | 140 g | 203 kcal |
| 1 serving (medium) | 150 g | 218 kcal |
| 1 serving (large) | 200 g | 290 kcal |
| 2 piece (double) | 220 g | 319 kcal |
Calculated from 145 calories per 100 g.
Warm the smoked turkey briefly in a lightly oiled pan, crack the eggs over it, and cook over medium-low heat until the whites are set. Cover the pan if you want the yolks cooked through.
No, smoked turkey is usually ready to eat, so it only needs a brief turn in the pan to warm it. Avoid frying it for too long, as it can dry out while the eggs cook.
The basic ingredients are eggs, smoked turkey, and a little oil or butter for the pan. Black pepper or chopped herbs are optional; taste before adding salt because smoked turkey can already be salty.
Pan-fried egg with smoked turkey takes only a few minutes, depending on how firm you want the yolks. Take it off the heat when the whites are set, or cover the pan briefly to cook the yolks further.
Yes, cheese works well in pan-fried egg with smoked turkey. Sprinkle grated cheese over the eggs near the end of cooking, then cover the pan briefly so it melts without overcooking the turkey.
Black pepper, paprika, and chopped chives or parsley complement pan-fried egg with smoked turkey. Add seasonings lightly and taste before adding salt, since the smoked turkey may contribute plenty of salt already.
Serve pan-fried egg with smoked turkey with fresh tomatoes, greens, or avocado for a simple meal. Toast or another bread can make it a more filling breakfast, while a side salad keeps the plate lighter.
Yes, peppers, mushrooms, spinach, and onions all work in pan-fried egg with smoked turkey. Cook the vegetables until tender first, warm the turkey briefly, then add the eggs so excess vegetable moisture does not make them watery.
It is best freshly cooked, since reheated eggs can turn rubbery. Refrigerate leftovers promptly in a covered container and reheat them until thoroughly hot; do not leave the cooked dish sitting at room temperature.
Yes, you can leave the yolk runny in pan-fried egg with smoked turkey. Remove the pan from the heat once the whites are fully set, and serve it promptly rather than letting the eggs continue cooking in the hot pan.
Vitamins
Biotin
19.8µg · 66% DV
B12
1.21µg · 50% DV
B2
0.4mg · 31% DV
B5
1.32mg · 26% DV
Minerals
Selenium
25µg · 45% DV
Sodium
715mg · 31% DV
Phosphorus
198mg · 28% DV
Iodine
26µg · 17% DV
Potassium ⭐
198mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 calories in 1 piece (medium) (110 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pan-fried egg with smoked turkey is a simple skillet dish made by cooking eggs with pieces of smoked turkey. The turkey brings a savoury, gently smoky edge to the soft egg; you can scramble the mixture or leave the yolk intact. It is a practical breakfast or quick meal rather than a dish tied to one specific regional tradition.
Serve it hot, perhaps with toast, sliced vegetables or a salad. It is high in protein and low in carbohydrates, so it can suit a filling breakfast or a lower-carb meal. Use just enough oil to keep it from sticking, and add fresh herbs or vegetables for extra freshness.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.97g
MONOUNSATURATED
4.07g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 10.2:1
Above the ideal 4:1 (10.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.