Classically German
Open Sandwiches with Herb Butter, Ham, Cucumber and Fried Eggs
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
1311
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,311 cal. | (62 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 207 g | (138 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 36.8 g | (123 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 36.7 μg | (82 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 255 mg | (85 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 292 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large slices Rye bread
- 100 grams Herb butter
- 8 slices cooked ham (small, approximately 100 grams)
- 4 fresh eggs
- 1 Tbsp vegetable oil
- ½ Cucumber
- 8 Pickled cucumbers
- 2 sprigs parsley
- salt
- peppers
Preparation steps
1.
Cut off 4 slices from herb butter for garnishing. Spread remaining butter on 4 bread slices. Rinse and dry cucumber, slice into thin slices and arrange on bread slices, season with salt and pepper and top each slice with two slices of ham. Heat oil in a frying pan, fry eggs and top bread slices with them. Season lightly with salt and pepper and sprinkle with finely chopped parsley. Arrange on plates and garnish with parsley leaves, herb butter slices and serve immediately.
2.
If desired, serve accompanied by pickles.
