Place 2 tablespoons salsa on the bottom of each custard cup. Break the egg over the salsa. Pierce yolk twice with a fork. Top with olive oil and cheese. Sprinkle lightly with salt and pepper. Microwave: Cook two egg cups at a time. Cover loosely with a paper towel. Microwave on high for 1 1/2 minutes. Rotate cups and cook an additional 1 1/2 minutes, or until desired doneness, repeat with the additional two egg cups. Oven: Preheat oven to 375 degrees. Place filled cups in a shallow pan filled with 1/2 inch of water. Cover with foil. Bake at 375 for 25 to 35 minutes, or until eggs are set. Sprinkle chopped parsley on top and serve immediately. Serves 4. (from the April issue of Consummers Power RURALITE magazine.) Posted to Bakery-Shoppe Digest by Billy
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|Serving Size: 1 Serving (1205g)|
|Recipe Makes: 1|
|Calories from Fat: 1019 (62%)|
|Amt Per Serving||% DV|
|Total Fat 113.3g||151 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 44g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 4266.3mg||1313 %|
|Sodium 2682.6mg||93 %|
|Potassium 1852.1mg||49 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 15.7g|
|Protein 142g||203 %|
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Calories per serving: 1654
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