Classic egg cream
Eggs have always been a subject of debate. These days, a maximum of 6 eggs per week is recommended. The large amount of cholesterol found in eggs is concentrated in the yolk the white contains none. Eggs densely reflect whatever the hen has eaten, so it is worth paying attention to which eggs we use. Today you can find artificially "enriched" eggs on the market, such as high-vitamin-E eggs, where the hen's feed is supplemented with extra vitamin E, which then passes into the egg. It is worth choosing eggs from free-range hens, or better yet, organic ones as this ensures the feed itself is free from harmful substances.
Ingredients for 4 servings
- 8 slices of Abonett wheat germ extruded bread
- 6 eggs
- 1 bunch of spring onions
- 1/2 bunch of parsley
- 4 gherkins
- 2 tbsp yoghurt
- 2 tbsp mayonnaise
- 2 tbsp low-fat sour cream
- Salt
- Pepper
Preparation
Hard-boil the washed eggs for 10 minutes. Meanwhile, trim and finely chop the spring onions. Wash and dry the parsley, pick the leaves, and chop finely. Drain and dice the gherkins. Mix the yoghurt, mayonnaise, and sour cream until smooth.
Season the mixture with salt and pepper. Rinse the boiled eggs under cold water, peel, and mash with a fork, then fold into the sour cream mixture together with the diced gherkins, chopped spring onions, and fresh herbs.
1 slice of extruded bread contains 19 kcal.
If you follow this recipe, you will consume 237 calories. This is the calorie count per serving, per person.
