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Egg and Bacon Pizzas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.5024
Energy (kCal)491.25
Carbohydrates (g)7.4912
Total fats (g)39.4204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C. | 2. Combine tomato paste and passata, season with salt and pepper, then spread over the pizza bases. | 3. Coat tomatoes in 1 tablespoon of oil. | 4. Lay the pancetta and tomato on top, leaving a space in the middle for the egg, bake for 10 minutes. | 5. Heat the remaining 1/2 tablespoon of oil in a non-stick fry pan. | 6. When hot, crack in 4 eggs. | 7. Cover and cook over low heat for 3 minutes until the white is just cooked and yolk is still runny. | 8. Trim the whites using an egg ring and, using a fish slice, gently transfer to the top of each pizza. | 9. Return pizzas to oven for 4 minutes or until tomato is squidgy, pancetta is crisp and eggs are just set. | 10. Season and serve topped with rocket. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    tomato passata 100 ml - - - -
    salt pepper - - - -
    cherry tomato 20 halved - - - -
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    pancetta 12 slices - - - -
    egg 4 286.0 1.44 25.12 19.02
    rocket - - - -

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



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