Breakfast Ricotta Slice
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.
4
Serves
327
Calories
22.8g
Protein
264g
Serving Size
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
- 1Preheat oven to 200C (400F).
- 2Spray with cooking spray a baking loaf or log tin (usually for cakes).
- 3In 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.
- 4In the same pan or under the grill cook the bacon, take off when cooked to your liking, cut into strips and set aside.
- 5In a mixing bowl place ricotta cheese and mushroom mixture, 1 tsp. garlic powder and season with S&P. Mix until all incorporated.
- 6Now defrost 1 sheet of pastry, (quick tip is to put in microwave for 30 seconds).
- 7Now place pastry into loaf tin, and spread seeded mustard on base.
- 8Place ricotta mixture on the mustard then tomato slices on the ricotta, then the bacon strips.
- 9Crack 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.
- 10Place the sides of the pastry over.
- 11Bake 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.
- 12Serve with tomato relish or baked beans.