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Low Carb Soft-boiled egg with cucumber salad and crispbread

Low Carb Soft-boiled egg with cucumber salad and crispbread

Preparation steps

Place the eggs in a pot of boiling water and cook for 4 minutes from the moment the water begins to boil. Once the required time has passed, place the eggs in cold water for about 1 minute to cool them down.

Tear the lettuce into pieces, slice the cucumber, mix with olive oil and spices. Eat with bread.


Preparation time
6 Minutes
Number of portions
1
Degree of flatness
2 / 5
Allergens
Rye
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Rye bread wholemeal
Rye bread wholemeal
1 × Slice of bread (30 g)

30 g

Whole chicken eggs (L)
Whole chicken eggs (L)
3 × Piece (56 g)

168 g

Himalayan salt
Himalayan salt
1 × Pinch (0.1 g)

0.1 g

olive oil
olive oil
1 × Tablespoon (10 g)

10 g

Butterhead Lettuce
Butterhead Lettuce
6 × Leaf (5 g)

30 g

Cucamber
Cucamber
1 × Piece (35 g)

35 g

Dried oregano
Dried oregano
0.5 × Teaspoon (2 g)

1 g

Nutritional composition for all portions of the recipe

Proteins 20%
23.46g / 95.05 g
Fats 30%
26.97g / 63.37 g
Carbohydrates 50%
19.01g / 105.61 g
Kcal
412.61Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.