Open-Faced Cucumber Sandwiches with Cottage Cheese and Eggs

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Open-Faced Cucumber Sandwiches with Cottage Cheese and Eggs
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Health Score:
Health Score
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
195
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie195 kcal(9 %)
Protein15.2 g(16 %)
Fat5.45 g(5 %)
Carbohydrates22.44 g(15 %)
Sugar added0 g(0 %)
Roughage0.22 g(1 %)
Vitamin A147.86 mg(18,483 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.42 mg(37 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.51 mg(21 %)
Vitamin B₆0.04 mg(3 %)
Folate51.68 μg(17 %)
Pantothenic acid0.18 mg(3 %)
Biotin1.76 μg(4 %)
Vitamin B₁₂1.34 μg(45 %)
Vitamin C3.12 mg(3 %)
Potassium94.93 mg(2 %)
Calcium70.12 mg(7 %)
Magnesium7.21 mg(2 %)
Iron1.29 mg(9 %)
Iodine62.17 μg(31 %)
Zinc0.23 mg(3 %)
Saturated fatty acids1.14 g
Cholesterol155.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 slices
150 grams
1 tablespoon
finely chopped Parsley
2 teaspoons
freshly ground Pepper
½
4
Eggs (hardboiled)

Preparation steps

1.

Coat bread slices with a little butter. Mix cottage cheese with parsley and lemon juice and season with salt and pepper to taste.

2.

Rinse cucumber piece, cut into slices and distribute on the bread slices. Top with the cottage cheese. Peel eggs, cut in half, arrange on plates with the sandwiches and garnish with watercress.