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Homepage Recipes Soft-boiled egg with cucumber salad and crispbread (Low Carb)

Soft-boiled egg with cucumber salad and crispbread (Low Carb)

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, Gluten, Eggs, Iodine, Olive, Birch Pollen-Related Oral Allergy Syndrome, Latex-Fruit Syndrome, Mugwort-Celery-Spice Syndrome, Cucumber, Salicylates
Occasions
-
Types
Żywność i napoje na bazie roślin, Żywność na bazie roślin, Tłuszcze, Tłuszcze roślinne, Produkty drzewa oliwnego, Oleje roślinne, Oliwa z oliwek
Glycemic Index
0
Statistic

Ingredients

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

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Number of servings 1 × Slice of bread (30 g)
Weight 30 g
Wholemeal Rye Bread
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Number of servings 3 × Piece (56 g)
Weight 168 g
Whole Chicken Eggs (L)
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Number of servings 1 × Pinch (0.1 g)
Weight 0.1 g
Himalayan Salt
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Number of servings 1 × Tablespoon (10 g)
Weight 10 g
Olive Oil
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Number of servings 6 × Leaf (5 g)
Weight 30 g
Butterhead Lettuce
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Number of servings 1 × Piece (35 g)
Weight 35 g
Cucumber
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Number of servings 0.5 × Teaspoon (2 g)
Weight 1 g
Dried Oregano

Nutritional composition for all portions of the recipe

Proteins 20%
24.58g / 80.61 g
Fats 30%
27.45g / 53.74 g
Carbohydrates 50%
17.96g / 89.57 g
Kcal
417.21Kcal / 1612.27 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.