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Beet Hummus, Caper, Fried Egg Sandwich
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15 minutes
2 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
sourdough bread
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sourdough bread
garbanzo bean
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 69.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.7% of RDA
• Calories: 24.0% of RDA
• Carbs: 22.6% of RDA
• Fat (total lipid): 27.3% of RDA
• Fiber: 29.0% of RDA
• Fructose: 1.2% of RDA
• Protein: 20.7% of RDA
• Sodium: 69.5% of RDA
• Sugar: 29.4% of RDA
• Vitamin A (IU): 11.4% of RDA
• Vitamin B6: 46.6% of RDA
• Vitamin C: 9.3% of RDA
• Iron: 16.6% of RDA
• Magnesium: 21.2% of RDA
• Manganese: 197% of RDA
• Niacin: 22.2% of RDA
• Potassium: 16.0% of RDA
• Zinc: 19.1% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
62.1
g
Calories
480
 
Fiber
8.11
g
Iron
3.13
mg
Protein
23.3
g
Sodium
938
mg
Sugars
9.19
g
Fat (total lipid)
16.7
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
 
2
tbsp
+
-
 
drained and rinsed.
 
4
slices
+
-
 
can use any bread choice desired.
 
 
 
 
to taste.
 
 
 
 
to taste.
 
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INGREDIENTS FOR: BEET HUMMUS
Amount
Measure
Ingredient
 
2
whole
Roasted, peeled, and chopped.
 
1
can
rinsed and drained.
 
1/4
cups
 
5
tbsp
 
2
cloves
 
2
tsp
ground.
 
1
tsp
more if desired for taste.
 
2
tbsp
 
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Recipe Short Name:
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PREPARATION
HOW TO MAKE THE BEET HUMMUS
1.
Follow the steps in the dependent recipe to make the beet hummus.
FRYING THE EGGS
2.
In a large frying pan, lightly coat the bottom of the pan with olive oil.
3.
Depending on the size of your pan, fry one or both eggs. Sprinkle with salt and pepper to taste.
ASSEMBLING THE SANDWICH
4.
While the eggs are frying, toast the slices of bread to desired level of crispness.
5.
Remove and spread one side of each sandwich with a generous layer of beet hummus.
6.
Sprinkle 1 tbsp of capers over the beet hummus and top with the fried egg.
7.
Top with the second piece of toasted bread and serve immediately.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1/2. This means that for every 1 serving of the main recipe you're making, make 1/2 of a serving of the dependent recipe.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 480
Protein 23.3 g
Carbohydrates 62.1 g
Iron 3.13 mg
Fiber 8.11 g
Calcium 57.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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