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:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie250 cal.(12 %)
Protein15 g(15 %)
Fat11 g(9 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.7 mg(14 %)
Vitamin K23.3 μg(39 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid1.5 mg(25 %)
Biotin19.2 μg(43 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C9 mg(9 %)
Potassium380 mg(10 %)
Calcium97 mg(10 %)
Magnesium43 mg(14 %)
Iron2.4 mg(16 %)
Iodine16 μg(8 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4.6 g
Uric acid41 mg
Cholesterol230 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 slices Whole Wheat Bread
butter
150 grams Cottage cheese
1 Tbsp finely chopped parsley
2 tsps lemon juice
salt
freshly ground peppers
½ Cucumber
4 eggs (hardboiled)
baby Watercress
How healthy are the main ingredients?
Cottage cheeseparsleysaltCucumbereggWatercress

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.