Stuffed Bread with Bacon and Eggs with Dandelion Leaves
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 fresh White rolls
- 5 eggs
- 3 Tbsps milk
- salt (and)
- freshly ground peppers
- 40 grams fresh Dandelion greens
- 40 grams Bacon
- 2 tsps butter
Preparation steps
1.
Cut off the upper third of the rolls and scoop out the lower part.
2.
Mix the eggs with the milk and season with salt and pepper. Rinse the dandelion, trim, spin dry and chop. Cut the bacon into small cubes or strips.
3.
In a frying pan, heat the butter and fry the bacon in it briefly. Pour in the eggs and cook while stirring. Add the dandelions and mix well. Season with salt and pepper and fill the buns with the scrambled eggs. Replace the tops of the buns and serve immediately.
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