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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make Pickles: Place carrot in bowl; sprinkle with 2 tsp (10 mL) sugar and the salt. Massage with hands for 1 minute or until carrot bends without breaking. Place in colander; rinse and drain, pressing out excess water. In separate bowl, stir 1/4 cup (50 mL) sugar with 1/2 cup (125 mL) warm water until dissolved. Stir in vinegar. Add carrot, onion and jalapeño; submerge in liquid. Cover and let stand for 1 hour at room temperature to pickle or refrigerate for up to 2 weeks. | 2. Toast bialys, leaving whole. Top evenly with ham. | 3. Heat half of oil in large frying pan over medium heat. Crack 3 eggs into pan; cook sunny side up for 3 minutes or until whites are set. Place one egg on each bialy. Repeat with remaining oil and eggs. | 4. Stir together cucumber and 3/4 cup (175 mL) of the drained pickled vegetables in bowl; divide among bialys. Top with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		cut	52.48	12.2624	1.1904	0.3072
sugar	2	teaspoons	granulated	79.95	15.002	2.5025	1.248
salt	1	teaspoon		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
white vinegar	2/3	cup		28.56	0.0635	0.0	0.0
red onion	1/2		sliced	32.0	7.472	0.88	0.08
jalapeno	1/2		sliced	0.8156	0.1828	0.0256	0.0104
bialy bun	1	package		-	-	-	-
black forest ham	6	slices	smoked	-	-	-	-
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
egg	6			429.0	2.16	37.68	28.53
english cucumber	1/2	cup	cut	-	-	-	-
cilantro	1/3	cup		1.2267	0.1957	0.1136	0.0277

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.