Whole-Wheat Toast with Egg Salad and Vegetables
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
269
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.7 μg | (57 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 eggs
- 2 Tbsps Mayonnaise
- 2 Tbsps sour Whipped cream
- 1 splash lemon juice
- salt
- peppers
- ½ carrot
- 4 Cherry tomatoes
- 1 green Olive (pitted)
- 2 Tbsps Peas (canned)
- ¼ Red Bell pepper
- 4 slices Whole Wheat Toast (or whole-wheat bread)
Preparation steps
1.
Cook the eggs for about 10 minutes until hard, rinse in cold water and peel. Cut 8 nice slices from the middle of the eggs, finely chop the remaining eggs. Mix the mayonnaise, sour cream and lemon juice, add the chopped egg, mix and season with salt and pepper.
2.
Peel the carrot peel and cut finely. Rinse and halve the tomatoes. Cut the olive in rings. Drain the peas. Trim the pepper, rinse and cut into 4 strips.
3.
Toast the bread to taste and spread with the egg salad. Arrange funny faces on the salad with the remaining ingredients and serve.
