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Eggs Al Pomodoro

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)3.129
Carbohydrates (g)0.1386
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a pot of water to a boil. | 2. Add salt and vinegar (the latter is essential if you want your eggs to keep their shape in that rapid water). | 3. Gently crack an egg into the bath and lower the heat. | 4. Add another and repeat until they're all in the pot. | 5. Poach for about 2-3 minutes--this really depends on so many factors, from the temperature of the water that day to the specific egg, so I've found that it just takes practice. Eventually you'll know how long is right for the kind of egg you like (I personally enjoy mine golden and oozing). | 6. Plate your eggs, salt and pepper them, and drain the water so you can use the same pot, or, if you don't care about dirtying another pan, simultaneously do the next step. | 7. For a quick breakfast: simply heat up the bolognese in the pot and top your eggs with it. | 8. For a fancier brunch: brown the sausage in some olive oil, add the sprig of rosemary and tomato sauce, and let it all simmer for a few minutes so the flavors can marry. Top your eggs with the sauce, garnish with cheese, and devour ruthlessly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water - - - -
    salt - - - -
    pepper - - - -
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    egg 2 -3 0.0 0.0 0.0 0.0
    tomato sauce 1/2 cup - - - -
    olive oil - - - -
    hot italian sausage 1 hot - - - -
    rosemary sprig 1 - - - -
    parmesan cheese shaved - - - -

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



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