Baked Meringue Eggs Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Buttered toast6
 Canned asparagus soup10 Ounce
 Egg whites6
 Egg yolks6
 Grated cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 377 Calories from Fat 156

% Daily Value*

Total Fat 17 g26.7%

Saturated Fat 7.1 g35.5%

Trans Fat 0 g

Cholesterol 212.5 mg

Sodium 314.7 mg13.1%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2.5 g9.9%

Sugars 8.9 g

Protein 17 g34.2%

Vitamin A 4.8% Vitamin C

Calcium 7.9% Iron 2.7%

*Based on a 2000 Calorie diet

Directions

Spread toast with undiluted soup.
Place slices side by side on cookie sheet.
Beat egg whites and salt together until stiff; then mound egg whites on toast, being careful to cover each slice completely.
Make depression in center of each mound, and drop in 1 egg yolk.
Sprinkle with grated cheese.
Bake at 350°F. until egg whites are set and cheese melts, about 10 minutes.
Serve with hot tomato sauce or additional asparagus soup diluted and heated with a few tablespoons cream.
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