Toasted Egg Sandwich
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
738
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 462 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Spread 4 slices of bread with a thin layer of butter. Place cheese and salami on top of each slice. Cut a circle (approx. 5.5 cm ?) out of the centre of the remaining 4 slices of bread, and lay a slice on top of each sandwich.
2.
Whisk 3 eggs with the cream and season with sea salt and ground black pepper. Carefully dip the sandwiches in the egg mixture, coating them completely.
3.
Heat the remaining butter and oil in a non-stick frying pan. Fry the sandwiches slowly, hole-side down, for 4-5 minutes until golden brown. Turn over so that the side with the hole is uppermost and break an egg into each hole. Put the lid on and leave for 4-5 minutes, until the egg has set and the other side of the sandwich turns golden brown.
4.
Serve garnished with thyme and seasoned with a little sea salt and ground black pepper.
