Sunny-Side Breakfast
by Tombstone
S/C value = 4/2
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INGREDIENTS
INSTRUCTIONS
1. For the eggs: Warm a nonstick skillet over medium heat, add butter until melted. Cooking three at a time, crack each egg separately into the pan; season to taste with salt and pepper. Fry for 1 to 2 minutes or until the whites are set, then remove the eggs from the pan. Repeat with the remaing eggs.
2. For the potatoes: Cook according to package direction.
3. Serve the eggs and potatoes with a toasted and buttered English muffin; along with some mixed berries and preserves
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (153g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 341 | ||
| Calories from Fat: 274 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 30.4g | 41 % | |
| Saturated Fat 15g | 75 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 604.2mg | 186 % | |
| Sodium 307.5mg | 11 % | |
| Potassium 182mg | 5 % | |
| Total Carbohydrate 1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1g | ||
| Protein 16.8g | 24 % | |
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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: 341
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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