Topped and Toasted Bagels
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Bagel
- 2 Tbsps butter
- 2 ½ ozs Mushrooms (chopped)
- 6 Tbsps canned Tomatoes
- 8 Tbsps grated Cheese (Cheddar or Cheshire)
- 2 scallions (finely chopped)
- 3 tsps Wholegrain Mustard
- 2 Tbsps Crème fraiche
- To garnish
- snipped Chives
Preparation steps
1.
Heat the grill. Cut the bagels in half and toast until lightly browned. Set aside.
2.
Heat the butter in a frying pan and cook the mushrooms until lightly browned and tender. Drain on absorbent kitchen paper.
3.
Spread the tomatoes on the bagel halves
4.
Mix together the mushrooms, cheese, spring onions, mustard and creme fraiche and spoon evenly on top of the tomatoes.
5.
Grill for 3-4 minutes, until the topping is bubbling. Garnish with chives.
