Crispbread with Egg and Avocado Spread
Healthy, because
Even smarter
Nutritional values
With the Egg-Avocado Spread you can start your day simply terrific: The eggs supply biological high-quality protein and convince with a range of fat-soluble vitamins; in addition, B vitamins ensure the function of nerve cells and are involved in various metabolic processes.
The egg and avocado spread tastes great not only for breakfast, but also as a dip, in the burrito of the as sauce on the sandwich.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 39.5 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 4 g |
Preparation steps
Cook the eggs in boiling water for 8-10 minutes, until soft-boiled.
Meanwhile, cut the avocado in half, remove the pit and mash the flesh. Season with salt and pepper. Squeeze the juice from the lemon and stir into the avocado. Peel the shallot, chop finely and stir into the avocado.
Trim the radishes and lettuce, rinse and spin dry. Thinly slice the radishes and tear the lettuce into bite-sized pieces.
Shock the eggs in ice water and peel. Cut 1 egg into quarters and set aside. Cut the remaining eggs in half, remove the yolks and mash finely with a fork. Cut the egg whites into small cubes then stir then egg whites and yolks into the avocado. Season with salt and pepper.
Spread the avocado mixture over the crispbread and garnish with lettuce and radishes. Rinse the parsley, shake dry, pluck the leaves and sprinkle over the bread. Season with pepper. Serve immediately.
