Eggs, Eiffel Tower Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Rusks/Dry roast slices4
 Canned deviled ham4 1⁄2 Ounce (1 Can)
 Shredded process cheese3⁄4 Cup (12 tbs)
 Egg whites6
 Cream of tartar1⁄4 Teaspoon
 Bottled hot pepper sauce10 Drop
 Salt1 Dash
 Prepared mustard1 Teaspoon
 Egg yolks6

Nutrition Facts

Serving size: Complete recipe

Calories 1004 Calories from Fat 536

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 25.8 g129.2%

Trans Fat 0 g

Cholesterol 1263.1 mg

Sodium 3214.2 mg133.9%

Total Carbohydrates 41 g13.6%

Dietary Fiber 2.3 g9.1%

Sugars 10.4 g

Protein 75 g149.3%

Vitamin A 38.9% Vitamin C 0.33%

Calcium 67.4% Iron 17.6%

*Based on a 2000 Calorie diet

Directions

Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-ounce custard cups.
Butter each rusk; spread with 1 tablespoon deviled ham, place in ramekin and sprinkle with 1 tablespoon cheese.
Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form; gradually add mustard, beating till stiff peaks form.
Place heaping tablespoon of egg-white mixture on top of cheese in each ramekin.
Top with egg yolks (place 2 yolks in 2 of the ramekins).
Dot layer with bits of deviled ham (about 1/2 tablespoon on each) and sprinkle with 1 tablespoon cheese.
Top with egg-white mixture.
Repeat layers of ham, cheese, and egg white, building up a peak of egg-white mixture.
Bake in slow oven (325°) about 30 minutes, or till golden and yolks are of desired doneness.
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