Baked Eggs on Toast

Name: Baked Eggs on Toast
Ingredients: Slice bread one and a half inches thick; break an egg into this hollow; season with salt; butter; a dash of pepper

From The Central cook book, 1924

Recipe by Mrs. Epaar J. Wicker.

Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

315Calories

15 gProtein

45 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein15 g

Carbohydrates45 g

Fiber2.1 g

Sugars5 g

Total Fat8 g

Saturated Fat2.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.6 g

Omega-30.2 g

Cholesterol186 mg

Sodium500 mg

Potassium174 mg

Calcium218 mg

Iron3.9 mg

Magnesium30 mg

Phosphorus201 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water70 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 7. The excerpt below is the record exactly as published.

Baked Eggs on Toast Slice bread one and a half inches thick and toast one side. Scoop out untoasted side of bread and break an egg into this . hollow, season with salt, butter and a dash of pepper

Cook this with the app: pantry check, scaling, and the assistant.