Try this New Orleans Eggs recipe, or contribute your own.
Suggest a better descriptionIn a shallow saucepan or skillet bring 2 inches cold water and vinegar to a boil over medium heat. Reduce heat until water simmers gently. Break eggs, one at a time, into a ramekin or coffee cup; holding ramekin as close as possible to water, gently slip egg into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for medium-soft. Using a slotted spoon, scoop out eggs onto warmed plates. If necessary, gently pat dry with paper towels. Season with salt and pepper. Spoon several spoonfuls Choron sauce over eggs and decorate with parsley and green onions. Serve with grit cakes. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE031 Posted to MC-Recipe Digest V1 #245 Date: Wed, 16 Oct 1996 00:01:07 -0400 From: Rowaan
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 268 | ||
Calories from Fat: 158 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 744.5mg | 229 % | |
Sodium 407.4mg | 14 % | |
Potassium 310.4mg | 8 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.9g | ||
Protein 22.6g | 32 % | |
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: 268
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