Fried Avocado and Feta Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 8 g |
Preparation steps
Peel the avocado, cut in half, remove the seed and cut the halves into thin slices. Drizzle with lime juice. Rinse the basil, pat dry, remove the leaves, set a few aside for garnish and cut the rest into thin strips.
Crumble half of the feta cheese onto 4 slices of the bread. Layer the sliced avocado and basil onto the bread and top with the remaining feta. Top with the remaining 4 slices of bread and press lightly.
Whisk the milk and eggs together until smooth. Heat the butter in a large skillet. Dip the sandwiches in the egg and milk mixture and place in the hot pan. Cook for 4-5 minutes on each side, until golden brown.
Remove from the pan and sprinkle with salt. Cut the sandwiches in half diagonally, garnish with the reserved basil and serve immediately.
