Scrambled Eggs a la Scarlatti
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INGREDIENTS
- 1 oz Butter
- A pinch of salt
- 1/2 c Single cream
- 8 Beaten eggs
- 1 lb Flaked smoked haddock
- 1/2 ts Fresh ground pepper
INSTRUCTIONS
Heat the butter in a pan and add the haddock, which should be cooked for just 1 minute. Next take the beaten eggs, and fold them into the fish. Add the seasoning after a minute - but leave out the salt if the haddock is fairly salty. Just when the dish looks golden and still has a melty look to it, pour in your single cream and stir.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (246g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 287 | ||
| Calories from Fat: 234 (82%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26g | 35 % | |
| Saturated Fat 13.6g | 68 % | |
| Monounsaturated Fat 8g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 422.5mg | 130 % | |
| Sodium 217mg | 7 % | |
| Potassium 161.2mg | 4 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.9g | ||
| Protein 12g | 17 % | |
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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. |
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Calories per serving: 287
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