Cheese wrap with bacon and tomato
Author: Justine (HCP)
INGREDIENTS:**
ml Cream, double, Avonmore (HCP added*)
g Tomato Puree (GIA) - sun dried (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Cheese, cheddar (HCP added*)
g Butter, unsalted
g Water, distilled
g Eggs, chicken, whole, raw
g Milk, whole, pasteurised, average
ml Mayonnaise Hellmanns Full Fat (HCP added*)
g Tomatoes, standard, raw
g Bacon rashers, back, raw
g Oil, olive
Directions:
Preheat the oven to 190C/gas mark 5. Mix the cream, tomato and garlic puree, egg, milk and cheese in a bowl. Melt butter and add to mixture. Add water and mix to a smooth paste. Spoon mixture onto a baking tray and cook for 10 mins or until golden brown. Chop tomatoes into pieces and set aside. Heat oil in a pan and cook bacon until crisp. Chop into pieces and mix with tomatoes and mayonnaise. Allow the egg wrap to cool on a wire tray before eating. Serve with tomato and bacon filling on top.
Nutrition Information (for entire recipe):
Carbohydrate:
1.4
Calories: 322
Fat:
31.19
Protein:
8.73
Ratio:
3.08:1
Tags:
3.5:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
