Baked Eggs on Spanish Rice


Food.com
35 mins (prep 20, cooking 15)
11 ingredients
6 servings
Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Categories:  served-hot , <-60-mins , beginner-cook , tomato , north-american , breakfast , taste~mood , cheese , brunch , eggs~dairy , time-to-make , easy , kid-friendly , presentation , american , inexpensive , vegetable , savory ,
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Ingredients

Nutrition

Serving Size (157.71 g)
Servings 6
Amount per Serving
Calories 308.78 Calories from Fat 75.24
% Daily Value *
Total Fat 8.36g 77.16%
Saturated Fat 3.64g 109.24%
Trans Fat 0.16g %
Cholesterol 11.59mg 23.17%
Sodium 554.93mg 138.73%
Total Carbohydrate 51.68g 103.37%
Dietary Fiber 4.03 g 96.72%
Sugars 4.89 g %
Protein 7.8g 93.55%
Vitamin A 616.11IU% Vitamin C 18.28mg%
Calcium 76.78mg% Iron 2.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 

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