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Wholemeal bread with herb curd and egg

Wholemeal bread with herb curd and egg

Preparation time:
10 min
Difficulty level:

Nutritional values:

33 g
20 g
9 g


Tomatoes (fresh)Tomatoes (fresh)1 (150 g)
Cucumber (fresh)Cucumber (fresh)¼ (100 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Mustard, mustard (sweet)Mustard, mustard (sweet) 1 Tablespoon
Spelt wholemeal breadSpelt wholemeal bread1 (55 g)
Spring onions, scallions (fresh)Spring onions, scallions (fresh)½ (23 g)
Herb curd (light)Herb curd (light) 50 g


Step 1:
Hard boil the egg in boiling water for about 8 min. Let cool, then peel and cut into slices.
Step 2:
Cucumber cut into slices. Halve the tomatoes, remove the stalk and cut into slices. Cut spring onion into fine rolls.
Step 3:
Spread the bread slice with mustard and spread the herb curd on it. Put the egg slices on the curd cheese and season it. Arrange the cucumber and tomato slices over the bread and on the edge of the plate and season. Sprinkle everything with the spring onion rolls.

Macronutrient distribution:

The recipe Wholemeal bread with herb curd and egg is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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