Various Scrambled Eggs on Top of Toast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,081 cal. | (51 %) | ||
| Protein | 72.25 g | (74 %) | ||
| Fat | 59.17 g | (51 %) | ||
| Carbohydrates | 64.36 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.47 g | (5 %) |
| Vitamin A | 496.36 mg | (62,045 %) | ||
| Vitamin D | 2.86 μg | (14 %) | ||
| Vitamin E | 8.95 mg | (75 %) | ||
| Vitamin B₁ | 1.11 mg | (111 %) | ||
| Vitamin B₂ | 1.19 mg | (108 %) | ||
| Niacin | 26.47 mg | (221 %) | ||
| Vitamin B₆ | 0.88 mg | (63 %) | ||
| Folate | 214.82 μg | (72 %) | ||
| Pantothenic acid | 3.29 mg | (55 %) | ||
| Biotin | 4.25 μg | (9 %) | ||
| Vitamin B₁₂ | 17.13 μg | (571 %) | ||
| Vitamin C | 10.17 mg | (11 %) | ||
| Potassium | 1,221.91 mg | (31 %) | ||
| Calcium | 255.62 mg | (26 %) | ||
| Magnesium | 89.97 mg | (30 %) | ||
| Iron | 5.85 mg | (39 %) | ||
| Iodine | 90.22 μg | (45 %) | ||
| Zinc | 2.17 mg | (27 %) | ||
| Saturated fatty acids | 21.52 g | |||
| Cholesterol | 433.6 mg |
Ingredients
- Ingredients
- 24 thin slices white bread
- 4 Tbsps olive oil
- Scrambled eggs with smoked salmon
- 3 Smoked salmon
- 2 scallions
- 2 eggs
- 2 Tbsps Whipped cream
- 2 Tbsps butter
- salt
- freshly ground peppers
- Dill (for garnish)
- Scrambled eggs with oyster mushrooms
- 1 shallot
- 50 grams Oyster mushrooms
- 2 eggs
- 2 Tbsps Whipped cream
- 2 Tbsps butter
- salt
- freshly ground peppers
- scallions (for garnish)
Preparation steps
Preheat the oven to 220°C (approximately 425F). Place the bread slices on a baking sheet. Brush with olive oil and toast in the preheated oven until golden brown, about 5 minutes.
For the salmon scrambled eggs, cut 2 slices smoked salmon into strips. Rinse the scallions, cut in half lengthwise and cut into fine strips. Stir the eggs with the cream vigorously and season with salt and pepper, then stir in the salmon. Fry the scallions in hot butter, then pour the eggs over the scallions and let thicken, pushing the eggs gently from the edge to the center. Divide the salmon amongst the scrambled eggs. Place the salmon scrambled eggs on 8 bread slices and garnish with dill and remaining smoked salmon (cut into strips or cubes).
For the mushroom scrambled eggs, peel the shallot and chop. Clean the mushrooms and cut into bite size pieces. Mix the eggs with the cream and season with salt and pepper. Sauté the shallot and oyster mushrooms in butter, pour in the egg cream and let thicken, pushing the eggs gently from the edge to the center. Divide the scrambled eggs on 8 bread slices and sprinkle with chives.
For the tomato scrambled eggs, rinse the tomatoes, quarter, core and roughly chop. Stir the eggs with the cream and season with salt and pepper. Melt the butter in the frying pan, add the eggs to the pan and let thicken, pushing the eggs gently from the edge to the center. Divide the scrambled eggs on the remaining 8 slices of bread and sprinkle with tomatoes, pine nuts and basil. Serve with the 3 different types of eggs on a plate.
