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Eggs, Eiffel Tower

New.Wife's picture
  Rusks/Dry roast slices 4
  Canned deviled ham 4 1⁄2 Ounce (1 Can)
  Shredded process cheese 3⁄4 Cup (12 tbs)
  Egg whites 6
  Cream of tartar 1⁄4 Teaspoon
  Bottled hot pepper sauce 10 Drop
  Salt 1 Dash
  Prepared mustard 1 Teaspoon
  Egg yolks 6

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.

Recipe Summary

Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

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 mg421%

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


Eggs, Eiffel Tower Recipe