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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Fruits French Eggs 4 Servings

INGREDIENTS

Stephen Ceideburg
3 Eggs
1/2 c Heavy cream
Grated zest and juice of 1
orange
1 T Triple Sec
1/4 t Vanilla
1/4 t Grated nutmeg
8 Thick slices of day old
white bread
4 T Sweet butter
Fruit preserves or maple
syrup optional

INSTRUCTIONS

Beat eggs in a large bowl with the cream, orange zest and juice,
Triple Sec, vanilla and nutmeg. Soak bread slices in the batter for  15
minutes.  Melt the butter in 1 or 2 large saute pans, or on a griddle.
Regulate  the heat so butter doesn't burn. Saute bread slowly in the
bitter.  The heat should not be too high, or the bread won't cook
through.  Saute on both sides until golden brown.  Serve with fruit
preserves or maple syrup, if desired.  PER SERVING: 475 calories, 11 g
protein, 44 g carbohydrate, 29 g fat  (16 g saturated), 177 mg
cholesterol, 484 mg sodium, 1 g fiber.  Stanley Eichelbaum writing in
the San Francisco Chronicle, 10/2/91.  Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 165
Total Fat: 18.8g
Cholesterol: 182.2mg
Sodium: 204mg
Potassium: 223.8mg
Carbohydrates: 29g
Fiber: 3.2g
Sugar: 1.7g
Protein: 8.9g


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