Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two slices of bacon fried
- one onion
- half williams public library association 159 hour
- one-half dozen eggs hard
- salt
Directions
A dainty way to serve eggs for breakfast, luncheon or tea, is to take round slices of bread, toast them delicately, butter them and dip lightly in hot water. On each round spread the white of an egg beaten stiff with a speck of salt. Make a depression in the center in which place a whole yolk, set it in the oven just long enough to set the yolk and brown the white a trifle. Place on a platter and garnish with pars- ley.— Manistee Public School.
CHIL.E EGGS.
Two slices of bacon fried, one onion and one-half can green chile fried with bacon, then add one can tomaties, salt to taste, let cook until onion is tender which takes about half
WILLIAMS PUBLIC LIBRARY ASSOCIATION 159
hour; in the meantime boil one-half dozen eggs hard, remove shells and cut in halves, placing in deep dish ; pour chile mix- ture over and serve. More chile may be added if not hot enough to suit taste. — Mrs. Eve Wheeler, Flagstaff, Ariz.