Open-Faced Cucumber Sandwiches with Cottage Cheese and Eggs
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 380 mg | (10 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Whole Wheat Bread
- butter
- 150 grams Cottage cheese
- 1 Tbsp finely chopped parsley
- 2 tsps lemon juice
- salt
- freshly ground peppers
- ½ Cucumber
- 4 eggs (hardboiled)
- baby Watercress
Preparation steps
1.
Coat bread slices with a little butter. Mix cottage cheese with parsley and lemon juice and season with salt and pepper to taste.
2.
Rinse cucumber piece, cut into slices and distribute on the bread slices. Top with the cottage cheese. Peel eggs, cut in half, arrange on plates with the sandwiches and garnish with watercress.
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