Tomato Egg Sandwich

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Tomato Egg Sandwich
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
341
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie341 kcal(16 %)
Protein15.58 g(16 %)
Fat13.13 g(11 %)
Carbohydrates40.07 g(27 %)
Sugar added1.05 g(4 %)
Roughage3.08 g(10 %)
Vitamin A336.77 mg(42,096 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.84 mg(49 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.43 mg(39 %)
Niacin5.28 mg(44 %)
Vitamin B₆0.33 mg(24 %)
Folate97.41 μg(32 %)
Pantothenic acid0.59 mg(10 %)
Biotin12.08 μg(27 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C28.9 mg(30 %)
Potassium682.72 mg(17 %)
Calcium93.39 mg(9 %)
Magnesium75.17 mg(25 %)
Iron2.09 mg(14 %)
Iodine53.55 μg(27 %)
Zinc1.47 mg(18 %)
Saturated fatty acids4.98 g
Cholesterol168.29 mg

Ingredients

for
4
Ingredients
6
4
hardboiled Eggs (Medium)
4
1
2 tablespoons
1 pinch
1 tablespoon
Corn (Canned)
8 slices
40 grams

Preparation steps

1.

Cut an X into tomatoes and blanch for 1 minute in boiling water. Plunge into cold water. Peel tomatoes and cut in quarters. Remove seeds and chop into small cubes. Chop eggs. Chop cornichons finely. Peel onion and chop finely.

2.

Stir together diced tomatoes and ketchup. Season with salt, pepper and sugar. Stir in eggs, cornichons, onion and corn.

3.

Spread a thin layer of garlic butter on toast slices. Top half the toast slices with lettuce and tomato mixture. Cover with remaining slices of toast. Cut sandwiches diagonally into triangles before serving.