From the Cruising Cuisine Cookbook
1. In a 10 inch skillet, saute the potatoes until golden. Layer the remaining ingrediants in the skillet, except for the eggs. Pour the eggs over the top and begin cooking, gently lifting the potatoes so that the eggs flow underneath. Season with salt and pepper.
2. Cover the skillet and cook the eggs until they set or place under the broiler and cook till set- about 1 minute.
3. Cut into wedges and serve.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 422 | ||
Calories from Fat: 267 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 867.1mg | 30 % | |
Potassium 682.5mg | 18 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 14.5g | ||
Protein 23.4g | 33 % | |
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: 422
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