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Suggest a better descriptionSlice eggs, remove yolk. Mash yolks with butter, 1 can anchovies. Heap yolk mixture back into half-egg whites. Place each stuffed egg-white on a slice of tomato (anchor with a dab of cold butter if you want). Thinly slice pepper into rings and spread on serving plate. Arrange stuffed eggs-on-tomatoes on this "arabesque" of pepper rings. Top each egg half with a slice of anchovy from the remaining can. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 69 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.2mg | 6 % | |
Sodium 54.8mg | 2 % | |
Potassium 37mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.3g | 0 % | |
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: 71
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