Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Egg, quark and caper open sandwich on rye
Chopped egg bound with quark and mustard, with capers, on rye.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 9 minutes gives a fully set yolk for medium eggs from the fridge
- Photograph the finished open sandwich
- Time
- About 22 min
- estimated
- Serves
- 2
- see below
- Energy
- 325 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk, mustard. Check the labels on packaged ingredients:
- Dijon mustard. Many Dijon mustards also declare sulphites; check the label.
- capers. Capers are packed in salted brine or vinegar. Rinsing them lowers the salt; the figure here is for drained capers as the record gives them.
- rye bread. Most rye bread also contains wheat; check the label.
Cooking steps
Bring a pan of water to the boil, lower in the eggs and cook for 9 minutes, then cool them under cold water and peel.
Cooked when: the whites are set and the yolks are firm.
Rinse the capers under cold water and drain them.
Mix the quark with the Dijon mustard in a bowl until smooth.
Chop the eggs roughly, into pieces rather than to a paste, and fold them into the quark with the capers and the chopped chives.
Lay the spinach leaves over the rye bread and pile the egg mixture on top.
The useful detail
Chop the eggs rather than mashing them. Mashed, the whole thing becomes a uniform paste; chopped, you still get white and yolk separately, which is the difference between a sandwich and a spread.
Make it work for you
One serving is One slice of rye with half the egg mixture. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Greek yoghurt instead of quark
Looser, so drain it for 10 minutes first or the topping runs.
Per serving: about the same energy, about the same protein, about 1 g more fat.
Sourdough instead of rye
Lighter; rye holds a wet topping better.
Per serving: about 5 kcal more, about 1 g more protein, about the same fat.
Gherkins instead of capers
Sweeter and crunchier, and much less salty. Nutrition is not recalculated.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lunch where eggs and quark together carry the protein, and the quark stands in for the mayonnaise the original relies on.
| Energy | 325 kcal |
|---|---|
| Protein | 25 g |
| Fat | 12 g |
| of which saturates | 4 g |
| Carbohydrate | 29 g |
| of which sugars | 4 g |
| Fibre | 4 g |
| Sodium | 940 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| eggs | 200 g | FDC 171287Egg, whole, raw, fresh | 286 kcal | 25.1 g |
| quark | 150 g | FDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure. | 108 kcal | 15.5 g |
| Dijon mustard | 10 g | FDC 2710085Mustard | 7 kcal | 0.4 g |
| capers | 15 g | FDC 172238Capers, canned | 3 kcal | 0.4 g |
| chives | 10 g | FDC 169994Chives, raw | 3 kcal | 0.3 g |
| spinach | 50 g | FDC 168462Spinach, raw | 12 kcal | 1.4 g |
| rye bread | 90 g | FDC 172684Bread, rye | 233 kcal | 7.7 g |
| Whole recipe | Divided by 2 | 652 kcal | 50.8 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Keep the egg mixture covered in the fridge for up to 2 days and assemble on the bread only when you eat.
- Reheating
- Not needed; this is a cold dish.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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