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Eggy Bread Rolls

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Eggy Bread Rolls
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
244
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein10.78 g(11 %)
Fat11.15 g(10 %)
Carbohydrates22.58 g(15 %)
Sugar added0 g(0 %)
Roughage0.06 g(0 %)
Vitamin A240.39 mg(30,049 %)
Vitamin D2.24 μg(11 %)
Vitamin E5.27 mg(44 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.42 mg(38 %)
Niacin2.05 mg(17 %)
Vitamin B₆0.03 mg(2 %)
Folate84.65 μg(28 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂1.36 μg(45 %)
Vitamin C3.02 mg(3 %)
Potassium77.75 mg(2 %)
Calcium75.71 mg(8 %)
Magnesium12.06 mg(4 %)
Iron1.63 mg(11 %)
Iodine69.74 μg(35 %)
Zinc0.38 mg(5 %)
Saturated fatty acids4.83 g
Cholesterol191.95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
4
4 tablespoons
cream (min. 30% fat content)
To garnish
2 tablespoons
parsley (fresh, chopped)

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Cut off a lid from each roll and remove enough of the bread to make room for an egg. Break an egg into each roll, drizzle on a tablespoon of cream and season with salt and pepper,
3.
Place the rolls on a baking sheet lined with baking parchment, placing the lids next to the rolls. Bake for 6-8 minutes.
4.
Garnish with parsley and replace the lids to serve.