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Eggs Arnold

American.foodie's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onions 2 Medium, thinly sliced
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Pepper sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Parsley 2 Tablespoon, chopped
  English muffins 4
  Brown mustard 1 Tablespoon
  Salami 3 Ounce, thinly sliced

In medium skillet melt butter; cook onions over low heat about 15 to 20 minutes or until lightly golden.
Meanwhile, in large bowl beat together eggs, milk, Tabasco® sauce and salt.
When onions are cooked, stir in egg mixture.
When edges begin to set, draw cooked portions toward center so uncooked portion flows to bottom.
Stir constantly; cook over low heat about 4 to 6 minutes or until eggs are cooked throughout, but still moist.
Gently stir in parsley.
Split and toast English muffins; spread with mustard.
Top with salami slices and egg mixture.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1954 Calories from Fat 930

% Daily Value*

Total Fat 105 g161.2%

Saturated Fat 48 g240.1%

Trans Fat 0 g

Cholesterol 1842.3 mg614.1%

Sodium 3182.9 mg132.6%

Total Carbohydrates 173 g57.6%

Dietary Fiber 20.4 g81.4%

Sugars 31.1 g

Protein 92 g183.5%

Vitamin A 122.3% Vitamin C 119%

Calcium 96.7% Iron 99%

*Based on a 2000 Calorie diet

Eggs Arnold Recipe