Eggs Fairlee


Food.com
40 mins (prep 20, cooking 20)
9 ingredients
6 servings
A great way to use up Easter eggs, but good at any time of year. This recipe comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Categories:  served-hot , <-60-mins , onions , northeastern-u.s. , north-american , taste~mood , brunch , egg , eggs~dairy , time-to-make , holiday , easter , presentation , main-dish , american , inexpensive , vegetable , savory ,
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Ingredients

Nutrition

Serving Size (37.86 g)
Servings 6
Amount per Serving
Calories 182.84 Calories from Fat 101.52
% Daily Value *
Total Fat 11.28g 104.11%
Saturated Fat 7.07g 212.18%
Trans Fat 0.4g %
Cholesterol 40.3mg 80.6%
Sodium 376.54mg 94.14%
Total Carbohydrate 13.43g 26.85%
Dietary Fiber 0.55 g 13.31%
Sugars 9.83 g %
Protein 7.63g 91.52%
Vitamin A 343.45IU% Vitamin C 1.16mg%
Calcium 241.83mg% Iron 0.26mg%
*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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