Recipe Details
Title | Poached egg with tomato fondue |
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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
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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.