Try this Eggs with Wine Sauce recipe, or contribute your own.
Suggest a better descriptionCook and stir onions in butter in 1 qt saucepan over med heat for 3 min. Blend in flour, mustard, tarragon and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in wine and chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in bacon. Heat water (1 1/2-2") to boiling; reduce to simmer. Break each egg into measuring cup or saucer; holding cup close to waters surface slip 1 egg at a time into water. Cook until desired doneness, 3-5 min. Remove eggs with slotted spoon. Place 2 eggs on bottom half of each croissant or muffin; spoon wine mixture over eggs. Serve with top half of croissant or muffin. Posted to EAT-L Digest by Shawn Zehnder Lea
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Serving Size: 1 Serving (2290g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3311 | ||
Calories from Fat: 2113 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 234.8g | 313 % | |
Saturated Fat 83.9g | 420 % | |
Monounsaturated Fat 85.8g | ||
Polyunsanturated Fat 28.9g | ||
Cholesterol 8551.5mg | 2631 % | |
Sodium 3745.4mg | 129 % | |
Potassium 2841.8mg | 75 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 35g | ||
Protein 256.3g | 366 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3311
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