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Eggs on Toast

Name: Eggs on Toast
Yield: 1 servings
Ingredients: Dip well toasted bread quickly in hot salted water; then turn over it a poached egg

From How we cook in Tennessee .., 1906

Serves 1

Presented as published in 1906. 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

145Calories

9 gProtein

14 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories145 kcal

Protein8.8 g

Carbohydrates14 g

Fiber0.6 g

Sugars1.6 g

Total Fat5.7 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol185 mg

Sodium279 mg

Potassium101 mg

Calcium86 mg

Iron1.8 mg

Magnesium13 mg

Phosphorus129 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate18 mcg

Choline117 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 34. The excerpt below is the record exactly as published.

Eggs on Toast. — Dip well toasted bread quickly in hot salted water, then turn over it a poached egg

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