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Egg spread with finely chopped cucumber and fresh herbs on wholemeal bread.

Egg spread

A savoury egg spread with cucumber, fresh herbs and low-fat quark, served with wholemeal bread.

BNutri-Score
Nutrition per serving
2 mgIron
Not availableFibre
227.9 kcalEnergy
9.2 gProtein
22.1 gCarbohydrates
10 gFat
All nutrition per serving
Energy
227.9 kcal
Protein
9.2 g
Carbohydrates
22.1 g
Fat
10 g
Fibre
Not available
Salt
1.3 g
Iron
2 mg
Calcium
56.6 mg
Vitamin C
10.7 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Hard-boil the eggs for 8 minutes, rinse under cold water and leave to cool.

  2. 02

    Halve the cucumber lengthways and scoop out the seeds with a spoon. Finely chop the cucumber and herbs.

  3. 03

    Peel the eggs. Finely dice the whites, mash the yolks with a fork and mix the yolks with the quark, oil and mustard.

  4. 04

    Stir the egg whites, cucumber and herbs into the quark mixture. Season to taste with salt and pepper.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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