Try this Egg And Dill Croutes recipe, or contribute your own.
Suggest a better descriptionCut the baguette thinly into 25 or so slices. Mix the oil, herbs, salt and pepper and brush lightly onto each piece of bread. Lay on a baking sheet and bake in a preheated oven 200?C/400F/Gas 6 for 5-7 minutes until golden brown. Allow to cool. These croutes may be stored for up to 10 days in an airtight container. Shell the eggs, chop finely and combine them with the dill and mayonnaise, then season with salt and pepper. Place a teaspoonful of the mixture on each toast round and with a knife mould into a neat dome. Garnish each with a sliver of tomato.
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Serving Size: 1 Serving (1832g) | ||
Recipe Makes: 1 | ||
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Calories: 3613 | ||
Calories from Fat: 1707 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 189.7g | 253 % | |
Saturated Fat 37.6g | 188 % | |
Monounsaturated Fat 52.4g | ||
Polyunsanturated Fat 81.2g | ||
Cholesterol 3187.8mg | 981 % | |
Sodium 4972.9mg | 171 % | |
Potassium 2683.3mg | 71 % | |
Total Carbohydrate 325.8g | 96 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 308.3g | ||
Protein 158.9g | 227 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3613
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