Egg and Tomato Toadstools
Egg and Tomato Toadstools - Fun food here is guaranteed - and it tastes delicious
Healthy, because
Even smarter
Nutritional values
This toadstool can be eaten guilt free. The egg offers a rich mix of nutrients and, because it is hard boiled, it will keep you full for a long time.
A "meadow" for the mushrooms is obtained by placing them on a bed of cress. For dinner, the cress can be cut off with scissors and sprinkled on sandwiches.
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 240 mg |
Ingredients
- Ingredients
- 1 egg
- 1 heaping tsp Greek Yogurt
- 1 tsp Mustard
- salt
- peppers
- 1 small Tomato
- 1 slice Mozzarella (about 5 grams)
- 2 slices Pumpernickel bread
- Chives (optional)
Kitchen utensils
Preparation steps
Pierce egg and cook in a pot of boiling water until hard cooked, 8-9 minutes. Rinse under cold water and peel.
Halve the egg crosswise and trim the rounded side of each half so that halves stand upright.
Remove the yolk with a teaspoon, place in a small bowl and mash with a fork. Stir in the yogurt, mustard and just enough milk to achieve a creamy consistency. Season with salt and pepper.
Spoon the yolk filling into the egg-white halves and smooth the tops. Set the rest of the filling aside.
Rinse the tomato, wipe dry, halve and cut out the stem. Put a tomato "hat" on each of the egg-white halves.
Cut the mozzarella into thin strips and then into very small pieces and press them into the tomato hats for polka dots. If necessary, use some of the reserved yolk filling to help adhere.
Spread the pumpernickel with the remaining yolk filling, sprinkle with chopped chives, place the toadstools on top and serve.
