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    You are in: Home / Recipes / Baked Eggs With Salsa Recipe
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    Baked Eggs With Salsa

    Average Rating:

    2 Total Reviews

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    • on November 01, 2009

      Found this little gem while looking for easy ways to punch up eggs. I used salsa of medium heat, which was just right for us. I did not add the green onion since the salsa used already had onion in it. After 15 minutes of baking, the yolks of my extra-large eggs were firm; I would suggest checking the eggs after about 10 minutes. I like my yolks to be firm, so it was just right for me. Served with corn tortillas that I wrapped in foil and warmed alongside the eggs in the oven.

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    • on February 01, 2008

      Originally as written, the recipe did not work real well for me. I found steps 3 and 4 to be a bit confusing with only 1/3 cup of salsa. However, this is a very cool recipe and I'm jealous it isn't mine. You could have so much fun with this ex: Individual Ramekins with a spoonful of salsa on the bottom, then the egg, then topping of your choice. I did not have a frying pan (I don't think so anyhow) that had an oven safe handle to 400*, so I used a flat bottomed 1 1/2 quart pyrex casserole dish, and baked for 20 minutes. I used about 1 1/2 cups of salsa and 4 jumbo eggs. It was very good and I thank you for a few fun ideas. Nick's Mom Edited to add- we have made this often since first trying it. I think the addition of mushrooms is an excellent idea that I will try next time. Thanks for suggesting that :) �

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    Nutritional Facts for Baked Eggs With Salsa

    Serving Size: 1 (193 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 211.3
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 5.2 g
    Cholesterol 432.0 mg
    Sodium 665.1 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 1.0 g
    Sugars 2.7 g
    Protein 16.3 g


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