Stuffed Baguette Bites
Low fat Cream Cheese provides a lot of high-quality protein with low fat content. Together with the egg and cereals, the biological value is even higher.
For a change, occasionally use a baguette with olives, herbs, or dried tomatoes. A whole wheat baguette provides satisfying dietary fiber.
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 202 mg | (5 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 eggs
- 8 Tomatoes (each about 1.5 oz)
- 1 yellow Bell pepper
- 1 bunch Chives
- 1 Baguette
- 14 ozs cream cheese
- salt
- peppers
- 1 tsp ground paprika (sweet)
Preparation steps
Hard boil eggs in a pot of boiling water for 7-8 minutes. Meanwhile, rinse tomatoes, cut into quarters, remove seeds and cut into approximately 1/2 inch pieces.
Cut bell pepper into quarters, remove seeds, rinse, cut into large pieces and chop coarsely in a mini food processor.
Rinse eggs under cold water, peel, cut in half and chop coarsely. Rinse chives, shake dry and cut into rolls.
Cut the baguette in half lengthwise and scoop out the soft interior of bread with your fingers. Stir the soft bread pieces with the cream cheese in a bowl.
Add tomatoes, bell pepper, eggs and chives. Gently mix and season with salt, pepper and paprika.
Fill the hollowed baguette halves with the filling and close with top half of baguette.
Wrap the filled baguette in aluminum foil and place in the refrigerator for at least 30 minutes to solidify. Cut and serve in 10 slices.