Egg Mayonnaise on Rye Toast & salads
2 slices October rye
1 duck egg
2 tablespoons light mayonnaise
handful fresh chives
a couple Romaine laves
250g cooked beetroot, julienned
1 tablespoon balsamic vinegar
1 vine tomatoes
handful pepperoncini
Just mash the hard boiled duck egg with the mayonnaise and chives, season with salt & lots of black pepper and serve on the rye bread, garnished with a few more chives and some lettuce.
On the side I had the beetroot tossed with balsamic vinegar, sliced tomatoes and pepperoncini.
Nutrition Data
Calories (kcal) 496.5
Carbohydrate (g) 79.8
Protein (g) 21.4
Fat (g) 11.5
Fibre (g) 12.6
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