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SPORK
Danish rye bread with avocado shrimps
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Ingredients
Directions
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Cut the avocado in half. Remove the kernel and spoon out the flesh and puree.
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Spread a spoonful of avocado puree on a slice of rye bread. Cut a boiled egg into four parts and spread over the bread. Put a number of Dutch shrimps on this.
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Finish with a few tufts of truffle mayonnaise.
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Nutrition
426Calories
Fat38% DV25g
Protein32% DV16g
Carbs7% DV22g
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