Open-Faced Crab and Scrambled Egg Sandwiches

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Open-Faced Crab and Scrambled Egg Sandwiches
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 13 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein22.56 g(23 %)
Fat16.62 g(14 %)
Carbohydrates13.02 g(9 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A291.53 mg(36,441 %)
Vitamin D2.73 μg(14 %)
Vitamin E7.01 mg(58 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.44 mg(40 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate77.79 μg(26 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.47 μg(1 %)
Vitamin B₁₂1.69 μg(56 %)
Vitamin C1.59 mg(2 %)
Potassium199.83 mg(5 %)
Calcium64.73 mg(6 %)
Magnesium34.73 mg(12 %)
Iron1.1 mg(7 %)
Iodine81.6 μg(41 %)
Zinc1.25 mg(16 %)
Saturated fatty acids7.95 g
Cholesterol357.41 mg

Ingredients

for
4
Ingredients
6
4 tablespoons
2 tablespoons
4 slices
freshly ground Pepper
200 grams
cooked and shelled Shrimp (cooked)
2 tablespoons

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.