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

Serve immediately after baking.

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

377Calories

17 gProtein

61 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories377 kcal

Protein17 g

Carbohydrates61 g

Fiber8.4 g

Sugars5.2 g

Total Fat8.8 g

Saturated Fat2.7 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol186 mg

Sodium505 mg

Potassium507 mg

Calcium329 mg

Iron6.3 mg

Magnesium73 mg

Phosphorus240 mg

Zinc1.7 mg

Copper0.5 mg

Manganese3.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A87 mcg

Vitamin E0.8 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate28 mcg

Choline150 mg

Caffeine0 mg

Water73 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.