Oeufs Au Xérès Et à L' Orange - Eggs With S


Food.com
10 mins (prep 5, cooking 5)
8 ingredients
4 servings
Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Categories:  served-hot , <-15-mins , north-american , breakfast , taste~mood , quick , creole , brunch , egg , low-carb , diabetic , low-in... , eggs~dairy , time-to-make , very-low-carbs , low-calorie , easy , presentation , american , inexpensive , southern-u.s. , savory ,
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Ingredients

Nutrition

Serving Size (12.09 g)
Servings 4
Amount per Serving
Calories 3.22 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.12%
Saturated Fat 0.0g 0.06%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 291.91mg 48.65%
Total Carbohydrate 0.74g 0.99%
Dietary Fiber 0.17 g 2.66%
Sugars 0.47 g %
Protein 0.15g 1.17%
Vitamin A 48.03IU% Vitamin C 0.78mg%
Calcium 1.62mg% Iron 0.12mg%
*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
 
*Nutrition information was calculated excluding the following ingredients:
sherry wine, grated orange rind
 

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