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Homepage Recipes Soft-boiled egg with tomato salad (Low Carb)

Soft-boiled egg with tomato salad (Low Carb)

Preparation steps

Place the egg in a pot of cold water and cook for 2 minutes from the moment the water begins to boil.

Once the 2 minutes have passed, place the egg in cold water for about 1 minute.

Dice the tomato, chop the onion, mix together and season with pepper and herbs (rosemary, thyme, lovage, basil) - as desired.
Preparation time
25 Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Onion, Rye, Gluten, Birch Pollen-Related Oral Allergy Syndrome, Latex-Fruit Syndrome, Mugwort-Celery-Spice Syndrome, Tomato, Histamine, Salicylates, Eggs
Occasions
-
Types
-
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 100 × Gram (1 g)
Weight 100 g
Onion
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Number of servings 2 × Slice of bread (30 g)
Weight 60 g
Wholemeal Rye Bread
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Number of servings 4 × Leaf (5 g)
Weight 20 g
Butterhead Lettuce
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Number of servings 1 × Piece (170 g)
Weight 170 g
Tomato
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Number of servings 1 × Piece (56 g)
Weight 56 g
Whole Chicken Eggs (L)

Nutritional composition for all portions of the recipe

Proteins 20%
15.31g / 80.61 g
Fats 30%
7.89g / 53.74 g
Carbohydrates 50%
45.14g / 89.57 g
Kcal
312.81Kcal / 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.