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Tomato Pots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.39
Energy (kCal)1169.3525
Carbohydrates (g)53.5447
Total fats (g)81.9992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut tops off the tomatoes with a sharp knife, remove core and seeds. | 2. Sprinkle the insides with salt, turn upside down on paper towels to drain for 30 minutes. | 3. Blot as much moisture as you can from the inside of each tomato and make 4 small slits around the top with a sharp knife. | 4. Preheat oven to 450 degrees, bake for 5 minutes. | 5. Remove and put 2 tablespoons cheese into each tomato. | 6. Break an egg into each tomato and season with salt and pepper. | 7. Heat the cream to boiling point and spoon it into the eggs, top each with a pat of butter and the remaining cheese. | 8. Bake for a further 5-10 minutes . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 firm 167.44 37.128 8.736 1.456
    salt pepper - - - -
    cheese 3/4 cup shredded 357.4125 2.3692 21.6675 29.0992
    egg 4 286.0 1.44 25.12 19.02
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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