Sourdough Italian bun

WHEAT flour (76.8%), water, yeast, salt, rice flour, rapeseed oil, potato starch, basil (0.4%), oregano (0.4%), WHEAT GLUTEN, dextrose, WHEAT sourdough, sunflower oil, acerola powder.

May contain traces of lupine, sesame seeds, nuts, milk (including lactose), soy.

Nutritional values per 100 g

Energy 1232 kJ / 291 kCal

Fats 2 g

- of which saturated 0,2 g

Carbohydrates 55 g

- of which sugars1,1 g

Fibre 4,1 g

Protein 11 g

Salt 1,2 g

Droog en donker bewaren. Na aankoop beperkt houdbaar.
Nettogewicht: 95 gram

Article number: 354234

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

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