Stuffed Bread with Bacon and Eggs with Dandelion Leaves

0
Average: 0 (0 votes)
(0 votes)
Stuffed Bread with Bacon and Eggs with Dandelion Leaves
share Share
print
bookmark_border Copy URL
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)
Calorie342 cal.(16 %)
Protein14 g(14 %)
Fat19 g(16 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.1 mg(18 %)
Vitamin K7.4 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.1 mg(7 %)
Folate78 μg(26 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C7 mg(7 %)
Potassium250 mg(6 %)
Calcium86 mg(9 %)
Magnesium23 mg(8 %)
Iron2.1 mg(14 %)
Iodine8 μg(4 %)
Zinc1.6 mg(20 %)
Saturated fatty acids7.5 g
Uric acid9 mg
Cholesterol284 mg
Complete sugar3 g

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
How healthy are the main ingredients?
eggsalt

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks