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Pamela Souza LeBlanc
Triangle roll with cream ham
A tasty Dutch recipe. The lunch contains the following ingredients: meat, eggs, fennel, lemon juice, extra virgin olive oil, multigrain triangle rolls, mayonnaise, rucola salad and roast cream.
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Ingredients
Directions
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Boil the eggs almost hard in 6-8 minutes, scare them in cold water, peel them and cut into 6 parts.
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Clean the fennel bulb and cut it in four.
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Scrape the fennel (in the food processor) into wafer thin strips.
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Mix the fennel strips with the lemon juice, olive oil and salt and pepper to taste.
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Cut open the buns and brush them with mayonnaise.
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Divide the arugula, cream ham, fennel and egg wedges over the bottoms and place the top sides of the buns on top..
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Nutrition
385Calories
Sodium0% DV4mg
Fat34% DV22g
Protein30% DV15g
Carbs11% DV32g
Fiber4% DV1g
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