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    You are in: Home / Recipes / Garlic Eggs from the Provençe Recipe
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    Garlic Eggs from the Provençe

    Average Rating:

    2 Total Reviews

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    • on February 04, 2010

      Just made these eggs for the second time and they are great! I had the same guests that I had had the first time; these folks lived in Paris for several years and they loved the eggs! I uses more 4-6, anchovies this time; made the eggs the day before and let the flavors meld and served them with rustic bread to sop up the good drippings.

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    • on April 18, 2008

      I halved this recipe with no problem. The recipe did not state when to add the tarragon so I added it to the sauce just before adding the olive oil and the vinegar. This was quite tasty but definitely needs to sit overnight to let the flavours meld. While this is not something I would make often due to the overwhelming fat content - I would definitely make them again. I served on toast as suggested for breakfast. Thanks for posting! Made for PAC Spring 2008.

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    Nutritional Facts for Garlic Eggs from the Provençe

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 412.0
     
    Calories from Fat 360
    87%
    Total Fat 40.0 g
    61%
    Saturated Fat 6.8 g
    34%
    Cholesterol 318.9 mg
    106%
    Sodium 180.2 mg
    7%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.6 g
    2%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    capers

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