Minced Meat Tagine with Eggs
50 min · 524 calories
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Knäckebröd with egg
A Swedish classic: crisp rye bread, a thin layer of butter, sliced boiled egg and cress.
12 min
in total
4
people
302
calories per serving
In one serving
- 17 g
- Protein
- 21 g
- Carbs
- 15 g
- Fat
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Ingredients
4
- 120 gCrispy rye toast, source or high in fiber
- 20 gButter
- 8 pcEgg
- 240 gSolanum lycopersicum esculentum M.
- 20 gLepidium sativum
- 4 pinchBlack pepper ground
Allergens
glutenmilkeggs
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Boil the eggs for 8–9 minutes, then cool them under cold water.
Spread the crispbread thinly with butter.
Peel and slice the eggs, lay them on the crispbread and finish with cress, cherry tomatoes and black pepper.
Chef's tips
- •Boil a few extra eggs on Sunday; they keep 4 days in the fridge.
