Beefsteak Tomatoes Stuffed with Eggs and Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 33.4 μg | (74 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,371 mg | (34 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 large Beefsteak tomato
- 4 eggs
- 100 grams cooked ham
- 100 grams cooked potatoes
- 1 scallion
- 4 Cornichons
- 2 Tbsps chopped Dill
- 100 grams Whipped cream
- 1 Tbsp Herb mustard
- 1 Tbsp Herb vinegar
- 1 Tbsp Corn oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse tomatoes, cut a flat lid and scoop out with a teaspoon. Drain on paper towels with the cut sides down. Hard boil the eggs, then drain, rinse in cold water and let cool slightly. Peel the eggs. Cut 3 eggs into small cubes and place in a bowl. Rinse scallion, trim and chop. Cut potatoes, cornichons and ham into small cubes and add to the eggs.
2.
Puree the creme fraiche with mustard, corn oil and vinegar in a mixing bowl until creamy with an immersion blender. Season with salt and pepper and stir in the dill.
3.
Pour the sauce into the salad ingredients, mix well and fill the tomatoes with the mixture. Cut the remaining egg into slices. Garnish stuffed tomatoes with egg slices and serve.
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