Recipe Details
| Title | Poached egg with tomato fondue |
|
| Author | Raymond Blanc | |
| Portions | 1 | |
| Created | 16th February 2015 09:35 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 390.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Sage, fresh | 1 Unit | |
| Oil, olive | 1 Teaspoon | |
| Garlic | 1 Clove | |
| Tomato, cherry, raw | 150 Gram | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 2 Pinch | |
| Chives, fresh | 1 Teaspoon | |
| Vinegar | 2 Teaspoon | |
| Egg, chicken, free range, whole, raw | 1 Medium |  |
| Bread, ciabatta | 50 Gram |  |
| Pork, crispy bacon, cooked | 100 Gram | |
| Oil, olive | 1 Teaspoon | |
| Rosemary, fresh | 0.5 Gram | |
| Thyme, fresh | 0.5 Gram | |
| Sugar, granulated | 1 Pinch |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 643 |  |
| Protein | 79.11% | |
| Other Carbohydrate | 14.96% | |
| Sugar | 6.32% | |
| Fat Saturated | 59.09% | |
| Fat Unsaturated | 50.00% | |
| Fiber | 5.75% | |
| Sodium | 91.68% | |
| Salt | 95.62% | |
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Recipe Method
1. For the bacon crisp, preheat the oven to 170C/330F/Gas 3.