Breakfast Ricotta Slice

Breakfast Ricotta Slice

This slice is easy to make and makes a great breakfast when people come and visit for breakfast or even brunch.

CAL P/SERVE
327
kJ P/SERVE
1370
FAT P/SERVE
16.1g
CARBS P/SERVE
21.2g
PROTEIN P/SERVE
22.8g
SUGAR P/SERVE
4.4g
SODIUM P/SERVE
462g
FAT
%
6%
ENERGY RDI%
15.7%

The cooking time can be adjusted depending upon how well you like your eggs cooked, so we have given you a guide only. Our cooking time assumes you want fully cooked hard egg. Serve with our homemade baked beans and you have a great nutritious start to the day.

Ingredients

  • 1 onion
  • 4 mushrooms
  • 4 slices short cut bacon, all fat removed
  • 1 small tub ricotta cheese (250g)
  • 1 sheet puff pastry, 25% reduced fat
  • 1 tomato, sliced
  • 2 tsp. seeded mustard
  • 1 tsp. Worcestershire sauce
  • S&P to taste
  • 3 eggs
  • 1 tsp. garlic powder

Method

  1. Preheat oven to 200C (400F).
  2. Spray with cooking spray a baking loaf or log tin (usually for cakes).
  3. In a small non-stick frypan sauté the onion, mushrooms, add the Worcestershire sauce towards the end and cook until golden brown. Take off and set aside on a plate.
  4. In the same pan or under the grill cook the bacon, take off when cooked to your liking, cut into strips and set aside.
  5. In a mixing bowl place ricotta cheese and mushroom mixture, 1 tsp. garlic powder and season with S&P.  Mix until all incorporated.
  6. Now defrost 1 sheet of pastry, (quick tip is to put in microwave for 30 seconds).
  7. Now place pastry into loaf tin, and spread seeded mustard on base.
  8. Place ricotta mixture on the mustard then tomato slices on the ricotta, then the bacon strips.
  9. Crack 3 eggs towards the centre of the loaf tin.  You don’t want it to run off to the ends so make an indentation for them to sit on.
  10. Place the sides of the pastry over.
  11. Bake for 10-15 mins on 200C then turn down temp to 170C (325F), cover with foil and bake a further 10 mins or so, depending on how runny you like your egg, just keep checking.
  12. Serve with tomato relish or baked beans.

Nutrition Table

Servings: 4 Serving size:264g
Average Serve Average 100g
Energy 1370 kJ 518 kJ
  327 Cal 124 Cal
Protein 22.8 g 8.6 g
Fat, total 16.1 g 6.1 g
- Saturated 7.5 g 2.8 g
Carbohydrate 21.2 g 8.0 g
- Sugars 4.4 g 1.7 g
Sodium 462 mg 175 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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