Italian Spinach Bread with Egg
Ingredients
Part Montagem e Acabamento
Part Recheio
Process
01. Heat the olive oil in a skillet and sauté the onion, add the spinach and sun-dried tomatoes, mixing until homogeneous.
02. Let cool.
03. Place the sautéed onion, spinach, and sun-dried tomatoes in a bowl and add the cream, ground white pepper, salt, and oregano to taste, mixing until homogeneous.
04. Set aside.
01. Using a serrated knife, remove all the crumb from the Ready Italian Bread.
02. Using a spoon, apply 70 g of the reserved filling and add a whole egg to each piece.
03. Garnish with biquinho pepper and sprinkle grated Parmesan cheese over the pieces.
04. Bake at 180 °C for approximately 15 minutes in a steam convection oven. Serve immediately.
Tips
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
10 Units of 160 g
Equipment
Steam Oven , Stove , Spoon , Scale , Bowl , Skillet , Serrated Knife
Suggested shelf life
24
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 317 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Italian Spinach Bread with Egg
Ingredients
Part Montagem e Acabamento
Part Recheio
How to make it
FILLING
01. Heat the olive oil in a skillet and sauté the onion, add the spinach and sun-dried tomatoes, mixing until homogeneous.
02. Let cool.
03. Place the sautéed onion, spinach, and sun-dried tomatoes in a bowl and add the cream, ground white pepper, salt, and oregano to taste, mixing until homogeneous.
04. Set aside.
01. Using a serrated knife, remove all the crumb from the Ready Italian Bread.
02. Using a spoon, apply 70 g of the reserved filling and add a whole egg to each piece.
03. Garnish with biquinho pepper and sprinkle grated Parmesan cheese over the pieces.
04. Bake at 180 °C for approximately 15 minutes in a steam convection oven. Serve immediately.
Tips
* Turbo Oven: 180°C for approximately 10 minutes.
Yield
10 Units of 160 g
Equipment
Steam Oven , Stove , Spoon , Scale , Bowl , Skillet , Serrated Knife
Suggested shelf life
24 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 151 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.6 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 317 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.