Directions:
- Combine ketchup, pickle juice, hot sauce, fresh pepper and butter in a skillet, mixing well over low-medium heat. Once bubbly, hot and fully incorporated crack eggs over the sauce. Cover with a lid for about 8-10 minutes depending on how well you like your eggs. During the last 2 minutes of cooking add the cheese to eggs and let melt. While cooking, toast bread to well done. When eggs are done remove them with a spatula and place over toast and pour the sauce over the eggs. Sprinkle with fresh pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1011.06 Kcal (4233 kJ) | ||
| Calories from fat | 586.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.12g | 100% | |
|---|---|---|---|
| Cholesterol | 417.43mg | 139% | |
| Sodium | 2385.95mg | 99% | |
| Potassium | 251.53mg | 5% | |
| Total Carbs | 75.28g | 25% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 8.16g | 33% | |
| Protein | 36.6g | 73% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.9mg | 33% | |
| Calcium | 875.8mg | 88% | |
| Amount Per 100 g | |||
| Calories | 272.48 Kcal (1141 kJ) | ||
| Calories from fat | 157.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.55g | 100% | |
|---|---|---|---|
| Cholesterol | 112.5mg | 139% | |
| Sodium | 643.02mg | 99% | |
| Potassium | 67.79mg | 5% | |
| Total Carbs | 20.29g | 25% | |
| Sugars | 1.75g | 26% | |
| Dietary Fiber | 2.2g | 33% | |
| Protein | 9.86g | 73% | |
| Vitamin C | 4.8mg | 30% | |
| Iron | 1.6mg | 33% | |
| Calcium | 236mg | 88% | |
* 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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