Crispy bun with egg and veggies

A quick and easy breakfast. Fragrant, crispy egg roll with garlic and vegetables. Fits nicely with a cup of aromatic, freshly brewed coffee!
Ingredients for crispy bun with egg and vegetables:
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Bun
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2 units
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Chicken Egg
(large)
-
1 pc
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Tomato
(Not big)
-
1 pc
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Cucumber
(Medium)
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1 pc
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Garlic
-
0.5 clove
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Dill
(you can take parsley)
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5 sprigs.
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Olive oil
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1 tablepoon
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Sweet pepper
(not a big strip)
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1 dol.
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Salt
(to taste)
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Pepper mixture
(to taste)
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Butter
(to taste)
How to cook crispy bun with egg and vegetables step by step with photos
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Wash the vegetables, beat the egg. Dice cucumbers, bell peppers and half an egg. Halve the other half and set aside for decoration! Slice tomatoes into thin slices. |
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Dress cucumber, eggs and bell bell pepper with olive oil, add salt and pepper to taste. Stir together. |
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Cut rolls (I have homemade whole wheat rolls) in half and bake bottom half in a non-stick pan without butter! Butter the halves. |
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Chop dill and garlic, stir and place on bun. |
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Next place tomatoes on top of the bun. |
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Add egg and vegetable salad, garnish with a slice of egg and sprinkle with Provencal herbs or your favorite spices. Sprinkle with greens.
Serve!
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Nutritional Value:
Whole Dish: |
Calories
927.8 Calories
|
Protein
26.6 g
|
Fat
37.6 g
|
Carbohydrates
111.5 g
|
Per Serving: |
Calories 463.9 Calories |
Protein 13.3 g |
Fat 18.8 g |
Carbohydrates 55.8 g |
100g: |
Calories 168.7 Calories |
Protein 4.8 g |
Fat 6.8 g |
Carbohydrates 20.3 g |
Salt, Garlic, Sweet pepper, Tomato, Butter, Olive Oil, Pepper Mixture, Dill, Cucumber, Fried Chicken, Aromatic, Starters, Sandwiches, Open Sandwich