Coddled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 large eggs1 tsp Franks red Hot Cayenne SauceTarragon, Dried-a dash Kosher Salt to tasteBlack Pepper to taste-fresh groundbutter-a pat
Spray a 4 ounce oven proof ramekin with canola spray. Crack 2 eggs into the ramekin. Sprinkle the egg with tarragon. Add hot sauce. Salt and pepper to tast. Top ramekin with a pat of butter.
Put ramekin in 10" saute pan. Pour water 1/2 way up the sides of ramekin. Put saute pan over medium to medium high heat and cover with lid. Cook 7 minutes until whites are firm. Cook 2 minutes longer if you like your eggs well. Turn off heat and take ramekins out carefully with tongs and place on serving plater.
Yields 1 Serving-approximately 1 net carb per serving
Number of Servings: 1
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Put ramekin in 10" saute pan. Pour water 1/2 way up the sides of ramekin. Put saute pan over medium to medium high heat and cover with lid. Cook 7 minutes until whites are firm. Cook 2 minutes longer if you like your eggs well. Turn off heat and take ramekins out carefully with tongs and place on serving plater.
Yields 1 Serving-approximately 1 net carb per serving
Number of Servings: 1
Recipe submitted by SparkPeople user SKINNYSOMEDAY1.
Nutritional Info Amount Per Serving
- Calories: 186.3
- Total Fat: 14.1 g
- Cholesterol: 436.0 mg
- Sodium: 226.8 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.1 g
- Protein: 12.6 g
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