Eggs in Sunshine
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
155Calories
10 gProtein
16 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein9.6 g
Carbohydrates16 g
Fiber4 g
Sugars8.8 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1087 mg
Potassium937 mg
Calcium70 mg
Iron3.6 mg
Magnesium52 mg
Phosphorus170 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 69. The excerpt below is the record exactly as published.
Eggs in Sunshine. — Take an earthenware dish which will stand heat and also do to use in serving the eggs. Oil it and break therein as many eggs as desired ; sprinkle lightly with salt, and put into the oven for two or more minutes till the eggs are set. Have ready some hot tomato sauce prepared as for tomato toast
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