Sally’s Pulled Pork & Egg in Rye Cups

Sally’s Pulled Pork & Egg in Rye Cups

Calories per serve: 242
Meal per serve: 302

Serve: 1

Recipe Challenge: Week 4 (total recipes 6)

Sally's Pulled Pork & Egg in Rye Cups Ingredients: 1 Rye Mountain Bread 1 Egg 1/2 serve of Sally’s Asian Style Pulled Pork

Sally’s Pulled Pork & Egg in Rye Cups
Ingredients:
1 Rye Mountain Bread
1 Egg
1/2 serve of Sally’s Asian Style Pulled Pork 
Served with
Sally’s Simple Coleslaw

Method:

  1. Preheat oven at 180deg
  2. Cut mountain bread into quarters
  3. Spray ramekin dish with tiny bit of olive oil and line with rye bread
  4. Place in half a serve of Sally’s pulled pork
  5. Top with 1 egg
  6. Place in oven for approx 25mins.
  7. I served with Sally’s Sally’s Simple Coleslaw – 60 cal

Notes:

Lots of good protein for a fast day.

Such a simple meal to use your pulled pork with. I love making mountain bread cups. There will be more recipes coming soon with different ideas of what to put in them.

Print Friendly
Share this:
facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Comments

comments

Leave a Reply