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.
- 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
- Preheat oven to 200C (400F).
- Spray with cooking spray a baking loaf or log tin (usually for cakes).
- 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.
- In the same pan or under the grill cook the bacon, take off when cooked to your liking, cut into strips and set aside.
- In a mixing bowl place ricotta cheese and mushroom mixture, 1 tsp. garlic powder and season with S&P. Mix until all incorporated.
- Now defrost 1 sheet of pastry, (quick tip is to put in microwave for 30 seconds).
- Now place pastry into loaf tin, and spread seeded mustard on base.
- Place ricotta mixture on the mustard then tomato slices on the ricotta, then the bacon strips.
- 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.
- Place the sides of the pastry over.
- 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.
- Serve with tomato relish or baked beans.
|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|