Try this Eggs Benedict Tarts recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Whisk eggs and water together in Batter Bowl. Chop bacon in small pieces using Food Chopper. Combine with egg mixture. Season to taste. Lightly spray 8-inch Saute Pan or Stir-Fry Skillet with vegetable oil spray. Place egg mixt ure in pan; cook and scramble eggs over medium heat. Place a scant tablespoon of cooked egg mixture in the center of a piece of bread. Place second piece of bread on top and use3-inch Cut-N-Seal to cut and seal tarts. Melt butter in Microwave Saucepa n until it liquifies; do not boil. Brush the tarts lightly with melted butter. Bake on 15-inch Baking Stone for 10-12 minutes or until golden brown. Prepare Hollandaise sauce according to package directions. Drizzle or dip tarts in sauce. Serve warm . Posted to EAT-L Digest - 29 May 96 Date: Thu, 30 May 1996 16:12:33 -0400 From: "Carol T."
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (70g) | ||
Recipe Makes: 16 Servings | ||
|
||
Calories: 152 | ||
Calories from Fat: 121 (80%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.5g | 18 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 208.4mg | 64 % | |
Sodium 152.4mg | 5 % | |
Potassium 87.8mg | 2 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 7g | 10 % | |
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: 152
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.