Egg and Fish Rye Sandwich
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
784
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,110 mg | (28 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 435 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 eggs
- ¾ cup cream cheese
- 3 Tbsps Crème fraiche
- 2 Tbsps creamed Horseradish (jar)
- lemon juice
- 8 slices Rye bread
- 1 ⅔ cups smoked Salmon (sliced)
- 2 ½ cups red Cabbage (stalk removed, thinly sliced or grated)
- 2 Tbsps Caper (jar)
Preparation steps
1.
Boil the eggs for 8 - 10 minutes. Pour off the hot water, cover in cold water, remove the shells and let cool.
2.
Stir together the cream cheese, creme fraiche and horseradish. Season with salt, ground black pepper and lemon juice.
3.
Spread the horseradish cream on 4 slices of bread. Place the smoked salmon on the cream, then the red cabbage and a few capers. Slice the eggs and arrange in a layer on top.
4.
Top each sandwich with a second slice of bread, press together gently and serve.
