In a heavy 10 in skillet, melt the butter over moderate heat. When the foam has almost subsided, add the onions, and, stirring frequently, cook for eight to ten minutes, until golden. tir in the stock, peas, parsley, coriander, sugar, 1/4 teaspoon of salt and a few grindings of pepper, and overlap the sausage slices around the edge of the pan in a circle. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for five minutes. Break the eggs into the skillet, keeping them well apart. Sprinkle the eggs lightly with salt and pepper. Cover and cook for three or four minutes, until the egg whites are set. Serve at once. Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 15:53:17 -0800 From: CD
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|Serving Size: 1 Serving (1033g)|
|Recipe Makes: 2|
|Calories from Fat: 582 (51%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 2150.9mg||662 %|
|Sodium 1056mg||36 %|
|Potassium 1607.4mg||42 %|
|Total Carbohydrate 56.4g||17 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 55.2g|
|Protein 84.3g||120 %|
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Calories per serving: 1135
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