Directions:
- Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
- Add water to a depth of 2 inches in a large nonstick skillet. Add vinegar. Bring to a boil; reduce heat, and maintain at a light simmer. Break eggs, 1 at a time, into a measuring cup or saucer; slip eggs, 1 at a time, into water, holding cup as close as possible to surface of water. Simmer 5 minutes or until done. Remove eggs with a slotted spoon.
- Combine sauce mix and milk in a small saucepan; stir with a whisk until smooth. Add butter. Bring to a simmer over medium heat, stirring constantly with a whisk, 2 minutes or until thickened; stir in tomato sprinkles.
- Place potato cakes on plates; top with eggs. Spoon sauce over eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.41 Kcal (596 kJ) | ||
| Calories from fat | 97.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 226.73mg | 76% | |
| Sodium | 122.59mg | 5% | |
| Potassium | 144.02mg | 3% | |
| Total Carbs | 2.93g | 1% | |
| Sugars | 2.29g | 9% | |
| Protein | 8.33g | 17% | |
| Iron | 1mg | 6% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 125.15 Kcal (524 kJ) | ||
| Calories from fat | 85.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 17% | |
|---|---|---|---|
| Cholesterol | 199.25mg | 76% | |
| Sodium | 107.74mg | 5% | |
| Potassium | 126.57mg | 3% | |
| Total Carbs | 2.57g | 1% | |
| Sugars | 2.01g | 9% | |
| Protein | 7.32g | 17% | |
| Iron | 0.9mg | 6% | |
| Calcium | 76.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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