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Scotch Woodcock With Dry Sherry

Western.Chefs's picture
Ingredients
  Eggs 12 Small, slightly beaten
  Eggs 12 , lightly beaten
  Salt To Taste
  Black pepper To Taste, freshly ground
  Freshly ground black pepper To Taste
  Butter 3 Tablespoon
  Dry sherry 1⁄2 Cup (8 tbs)
  Toast slices 6
  Anchovy fillets 6 , chopped
Directions

GETTING READY
1. In a mixing bowl, take eggs, salt and pepper, and beat until foamy.

MAKING
2. In a saucepan, melt butter and add the beaten eggs; stir slowly over low heat until the eggs begin to set.
3. Stir in sherry and cook until the egg is all set.

SERVING
4. Over a bread toast, serve the egg.
5. Garnish with anchovy fillets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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Your rating: None
3.91
Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 403 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 763.7 mg254.6%

Sodium 811.9 mg33.8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 0.51 g2%

Sugars 2.2 g

Protein 26 g51.1%

Vitamin A 20.9% Vitamin C 0.12%

Calcium 12.4% Iron 24.8%

*Based on a 2000 Calorie diet

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Scotch Woodcock With Dry Sherry Recipe