Open-Faced Crab and Scrambled Egg Sandwiches

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Open-Faced Crab and Scrambled Egg Sandwiches
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 13 min.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie287 cal.(14 %)
Protein20 g(20 %)
Fat18 g(16 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.9 μg(15 %)
Vitamin E4 mg(33 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate73 μg(24 %)
Pantothenic acid1.5 mg(25 %)
Biotin22.5 μg(50 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C3 mg(3 %)
Potassium304 mg(8 %)
Calcium112 mg(11 %)
Magnesium55 mg(18 %)
Iron2.3 mg(15 %)
Iodine54 μg(27 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8.4 g
Uric acid90 mg
Cholesterol419 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
6 eggs
4 Tbsps Whipped cream
2 Tbsps butter
4 slices Pumpernickel bread
salt
freshly ground peppers
200 grams cooked and shelled shrimp
2 Tbsps scallions
How healthy are the main ingredients?
Whipped creameggsalt

Preparation steps

1.

Melt 1 tablespoon butter in a skillet. Beat the eggs with the cream and pour into the skillet. Cook, stirring over low heat until thick and cream, 2-3 minutes.

2.

Spread the remaining butter over the bread. Place the scrambled eggs on the bread, season with salt and pepper. Top with the crayfish and serve sprinkled with chives.

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