Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- a pinch of salt
- a tablespoon of bearnaise sauce
- one fresh egg
- two different kinds of eggs
- salt
Directions
MADE BY THE CHEF OF THE ARLINGTON HOTEL, WASHINGTON, D. C.
_Contributed by Mrs. James Anders, Philadelphia, Pa._
Have in a deep saucepan boiling water, with a pinch of salt, and have at hand one fresh egg, crack carefully not to break the yolk, and after poaching one minute and a half, lift off with a skimmer and lay on puree of onions, and spread over a tablespoon of Bearnaise sauce; the other egg must be fried, but with a knife see that you will fold the white right over the yolk. Cook for a minute, then remove and place on puree of spinach, spreading some tomato sauce over, and serve, so you have two different kinds of eggs.