Open-Faced Crab and Scrambled Egg Sandwiches
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 419 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
