From taste of home
In 10 in ovenproof skillet, heat butter over medium high heat. Add potatoes; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper,. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake at 400 for 9 – 11 minutes or until the egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer or until the cheese is melted.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 704 | ||
Calories from Fat: 433 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 1129.1mg | 347 % | |
Sodium 663.4mg | 23 % | |
Potassium 1164.2mg | 31 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 27.2g | ||
Protein 39.5g | 56 % | |
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: 704
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