8 slices of natural abonett extruded bread with wheatgerm
6 eggs
1 bunch of spring onions
1/2 bunch of parsley
4 pickles
2 table spoon yoghurt
2 table spoon mayonnaise
2 ek low fat sour cream
salt, black pepper
Preparation:
Cook the carefully washed eggs hard for appr. 10 minutes. In the meanwhile, wash and chop the spring onions, wash and dry the parsley. Take off the...
Cook the carefully washed eggs hard for appr. 10 minutes. In the meanwhile, wash and chop the spring onions, wash and dry the parsley. Take off the parsley leaves and chop them in tiny pieces. Dice the pickles.
Mix the yoghurt, the mayonnaise and sour cream.
Add salt and pepper to the mix.
Rinse the cooked eggs with cold water, peel and mash them with a fork and add the tiny pieces of eggs to the sour cream mix. Add the diced pickles, chopped spring onion and the other seasoning. Mix them well until you get a smooth cream.
1 slice of Abonett crackerbread contains 19 kcal.
If you follow this recipe, each person consumes 237 calories.
