In an 11 1/2- to 12-inch non-stick skillet heat the butter over low heat until it is melted and crack the eggs, 1 at a time, into a small bowl, adding them as they are cracked to the skillet. Cook the eggs, covered, for 3 minutes, remove the cover, and cook the eggs for 4 minutes more, or until the yolks are set. Serves 4. Gourmet May 1993
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|Serving Size: 1 Serving (2085g)|
|Recipe Makes: 1|
|Calories from Fat: 2411 (69%)|
|Amt Per Serving||% DV|
|Total Fat 267.9g||357 %|
|Saturated Fat 105.7g||529 %|
|Monounsaturated Fat 94.1g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 8643.2mg||2659 %|
|Sodium 2809.4mg||97 %|
|Potassium 2700.4mg||71 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.5g|
|Protein 252.3g||360 %|
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Calories per serving: 3471
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