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Butter sugarbread

WHEAT FLOUR, 31.8% sugar, water, baker’s yeast, whey powder (MILK), 1.5% butter concentrate [MILK], EGG POWDER, WHEAT GLUTEN, iodized salt, emulsifiers: (E471, E481), thickener (guar gum), flour improvers: (E300 , E920), enzyme [WHEAT], WHEAT malt flour, cinnamon, glucose syrup (dehydrated), LUPIN FLOUR, MILK PROTEIN, butter flavouring, coloring (beta carotene).

May contain traces of soy, nuts and sesame seeds.

Nutritional values per 100 g
Energy 1246 kJ / 294 kcal
Fats 3 g
- of which saturated 1,7 g
Carbohydrates 59,7 g
- of which sugars34,6 g
Fibre 1,2 g
Protein 6,1 g
Salt 0,78 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 450 gram

Article number: 355240

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.