Egg Salad on Baguette with Herb Sauce
Egg Salad on Baguette with Herb Sauce - A new spin on a classic - delicious!
Healthy, because
Even smarter
Nutritional values
The classic herb mix scores with valuable vitamins and bio substances that activate the metabolism and support digestion. Egg and sour cream provide plenty of protein, which perfectly supplements the complex carbohydrates of wholemeal bread and ensures long-lasting satiety.
A well-sorted selection of fresh herbs is always tasty. Mix and match to suit your taste!
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 238 mg |
Ingredients
- Ingredients
- 1 egg
- 1 bunch Fresh herbs
- ½ small lemon
- 3 Tbsps Quark
- salt
- peppers
- 2 green Lettuce (to taste)
- 1 Whole wheat baguette
- sweet ground paprika
Kitchen utensils
Preparation steps
Carefully add the egg to a saucepan of boiling water and cook for 8-9 minutes (hard-boil). Place egg in cold water to cool, then peel under cold running water. Cut egg into small pieces.
Rinse the herbs, shake dry, pluck leaves and finely chop.
Squeeze the juice from the lemon and mix together with the sour cream, chopped herbs, and paprika in a bowl. Season with salt and pepper, add the egg and stir to combine.
Rinse lettuce leaves and spin dry. Split the roll and top bottom halves with lettuce, then egg salad. Season with pepper and sandwich with top roll haves.
To take on the go, wrap in parchment paper or plastic wrap and refrigerate. Cut the sandwich in half when you're ready to eat.
