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Scrambled Egg Savory Recipe
|Peanut butter||1 Tablespoon|
|Crustless bread slices||8 Small (Use Round Crustless Bread)|
|Butter||2 Tablespoon (For Frying)|
|Watercress sprigs||5 (For Garnish)|
Serving size: Complete recipe
Calories 2179 Calories from Fat 1261
% Daily Value*
Total Fat 143 g219.6%
Saturated Fat 73 g364.9%
Trans Fat 0 g
Cholesterol 1342.2 mg
Sodium 4032.1 mg168%
Total Carbohydrates 156 g52.1%
Dietary Fiber 8.7 g34.7%
Sugars 11.9 g
Protein 72 g143%
Vitamin A 90.7% Vitamin C 7.5%
Calcium 62.5% Iron 74.7%
*Based on a 2000 Calorie diet
Beat the 3 eggs with the milk and seasoning.
Melt the remaining butter in a pan and cook the egg mixture until lightly set; cool slightly and spread on 4 rounds of bread, cover with remaining rounds.
Beat the 2 eggs with the milk and pour into a soup plate.
Dip the sandwiches in this mixture and fry on both sides in hot butter until golden.
Garnish with the remaining anchovy fillets and sprigs of watercress.