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    You are in: Home / Recipes / Oeufs Au Xérès Et à L' Orange - Eggs With S Recipe
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    Oeufs Au Xérès Et à L' Orange - Eggs With S

    Oeufs Au Xérès Et à L' Orange - Eggs With S. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Molly53's Note:

    Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat eggs until frothy.
    2. 2
      Blend in sherry and tomato sauce; add seasonings.
    3. 3
      Melt butter in frying pan and pour in the mixture.
    4. 4
      Cook slowly, stirring until eggs begin to set.
    5. 5
      Sprinkle with grated orange rind and serve at once.

    Ratings & Reviews:

    • on May 23, 2010

      55

      Delightful recipe! What a difference the orange zest makes. I cut the recipe back to 2 eggs. Served with stuffed mushrooms & carmelized onions Mmmm

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 06, 2009

      45

      Very good eggs! The only change I made was instead of tomato sauce I used the juice from a can of tomatoes. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oeufs Au Xérès Et à L' Orange - Eggs With S

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.4
     
    Calories from Fat 67
    52%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.3 g
    11%
    Cholesterol 317.2 mg
    105%
    Sodium 455.6 mg
    18%
    Total Carbohydrate 1.9 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 1.2 g
    4%
    Protein 9.6 g
    19%

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