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Recipe
Shirred Eggs On English Muffins Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1241g | |
| Calories 2053 | |
| Calories from Fat 975 | 47% |
| Total Fat 109.47g | 137% |
| Saturated Fat 44.58g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 1766mg | 589% |
| Sodium 7411mg | 309% |
| Potassium 2327mg | 66% |
| Total Carbs 117.16g | 31% |
| Dietary Fiber 6.2g | 21% |
| Sugars 10.44g | 7% |
| Protein 143.95g | 230% |
Ingredients Convert Measures
Directions
- Split muffins with a fork and lightly toast the tops. Mix sufficient lowfat sour cream with the ham to hold it together. Spread each muffin half with ham, building it up around the edge to create a rim. Carefully slip a raw egg in the center. Cover loosely with foil and bake at 350 degrees till egg is set, about 10 min. Cover egg with about a Tbsp. of lowfat sour cream and cook, uncovered, 5 min longer. Serves 4.
