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Fiddleheads on Toast I: Cook fiddleheads; drain. Arrange on squares of toasted bread or on toasted English muffin halves. Pour rich white sauce with diced, hard-boiled eggs added over all. Serve sprinkled with paprika. Fiddleheads on Toast II: Cook fiddleheads; drain. Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added. Fiddleheads on Toast III: Cook fiddleheads; drain. Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over. Add cheese to the white sauce, if desired. From _The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 65 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 1026.5mg||35 %|
|Potassium 374.6mg||10 %|
|Total Carbohydrate 93.7g||28 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 85.8g|
|Protein 21.8g||31 %|
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Calories per serving: 526
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