Stuffed Tomatoes and Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 10,197 cal. | (486 %) | ||
| Protein | 1,745.18 g | (1,781 %) | ||
| Fat | 345.05 g | (297 %) | ||
| Carbohydrates | 26.69 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.46 g | (18 %) |
| Vitamin A | 1,623.22 mg | (202,903 %) | ||
| Vitamin D | 5.81 μg | (29 %) | ||
| Vitamin E | 50.37 mg | (420 %) | ||
| Vitamin B₁ | 14.44 mg | (1,444 %) | ||
| Vitamin B₂ | 16.27 mg | (1,479 %) | ||
| Niacin | 650.7 mg | (5,423 %) | ||
| Vitamin B₆ | 23.59 mg | (1,685 %) | ||
| Folate | 426.47 μg | (142 %) | ||
| Pantothenic acid | 78.63 mg | (1,311 %) | ||
| Biotin | 14.88 μg | (33 %) | ||
| Vitamin B₁₂ | 517.83 μg | (17,261 %) | ||
| Vitamin C | 62.58 mg | (66 %) | ||
| Potassium | 28,251 mg | (706 %) | ||
| Calcium | 1,712.76 mg | (171 %) | ||
| Magnesium | 1,714.85 mg | (572 %) | ||
| Iron | 32.38 mg | (216 %) | ||
| Iodine | 158.57 μg | (79 %) | ||
| Zinc | 33.79 mg | (422 %) | ||
| Saturated fatty acids | 79.14 g | |||
| Cholesterol | 4,907.23 mg |
Ingredients
- For the tomatoes
- 12 medium-sized Tomatoes
- 200 grams
- Mayonnaise
- For the stuffing
- 4 Tbsps cooked Rice
- 20 grams cooked ham
- ¼ red Bell pepper
- 2 Tbsps Peas (thawed or canned)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 4 Mandarin orange (canned)
- For the eggs
- 12 hardboiled eggs
- 100 Smoked salmon (sliced)
- 20 grams Caviar
- Horseradish (prepared)
- 3 stuffed Olives (sliced)
- curly parsley
Preparation steps
For the tomatoes: Cut a lid off of 6 tomatoes and hollow out. Carefully fill with ham salad. Replace lid and decorate with mayonnaise.
For the stuffing: Dice ham and pepper. Combine ham, pepper, peas and rice. Combine lemon juice, salt, pepper and mayonnaise. Stir in ham, peppers and rice. Cut a lid off of 4 tomatoes, hollow out and stuff with rice mixture. Top with 1 mandarin.
For the eggs: Cut off the sides of the remaining 2 tomatoes. Peel eggs. Cut tips off of 6 eggs so they can stand. Decorate with mayonnaise.
Cut remaining eggs in half lengthwise.
Line 6 egg halves with smoked salmon rolls and caviar and garnish with horseradish.
Fill remaining egg halves with mayonnaise and garnish with sliced olives.
Arrange all snacks on a plate and serve garnished with curly parsley.
