Crispy Baked Eggs
User Reviews
4.6
24 reviews
Excellent
Crispy Baked Eggs
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Chef Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape.
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Ingredients
- 1 1/2 teaspoons melted butter or bacon fat (use butter to make kosher/vegetarian)
- 1 1/4 cups corn flakes
- 4 large eggs
- salt and pepper
Instructions
- Pour butter over corn flakes and toss lightly to mix.
- Arrange in 4 greased custard cups to form nests, or in 4 greased sections of a muffin pan or make 4 nests in a greased shallow pan.
- Break eggs carefully, slipping one into each nest. Sprinkle with salt and pepper. Bake in a slow oven (325 degrees) for 15-20 minutes, or until eggs are firm. To serve, loosen with a knife or spatula; lift gently.
Notes
- Dietary Adaptations: To make the recipe kosher or vegetarian use butter, not bacon fat.
- Dietary Adaptations:
- To make the recipe kosher or vegetarian use butter, not bacon fat.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
7g
(2%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
190mg
(63%)
Sodium
148mg
(6%)
Potassium
83mg
(2%)
Sugar
1g
(2%)
Vitamin A
475IU
(10%)
Vitamin C
1.8mg
(2%)
Calcium
28mg
(3%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 190mg | 63% |
| Sodium | 148mg | 6% |
| Potassium | 83mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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