Preheat oven to 350F. Butter 10-inch glass pie dish. Sprinkle half of fresh white breadcrumbs over bottom of prepared pie dish. Sprinkle with half of chopped chives and half of grated cheese. Carefully break eggs into pie dish, spacing evenly. Top with remaining half of breadcrumbs, chopped chives and grated cheese. Season with cayenne pepper and salt. Pour 1 cup half and half over. Bake until eggs are almost set, about 20 minutes. Garnish eggs with fresh chive pieces and serve immediately. Serves 4. Bon Appetit May 1993
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|Serving Size: 1 Serving (1653g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1421 (62%)|
|Amt Per Serving||% DV|
|Total Fat 157.8g||210 %|
|Saturated Fat 66.2g||331 %|
|Monounsaturated Fat 54.7g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 4409.1mg||1357 %|
|Sodium 2170.5mg||75 %|
|Potassium 2055.5mg||54 %|
|Total Carbohydrate 71.1g||21 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 69g|
|Protein 146.6g||209 %|
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Calories per serving: 2283
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