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Drunken Eggs Recipe

Drunken Eggs Recipe

4 servings

A novel brunch offering with a flavor kick



1 1/2 cups reduced-sodium vegetable juice cocktail

6-8 drops hot pepper sauce

2 teaspoons Worcestershire sauce

4 eggs

1/3 light beer

4 slices whole wheat bread, toasted

Chopped parsley, as garnish


Heat vegetable juice, hot pepper sauce, and Worcestershire sauce to simmering in small skillet. Bread eggs in a saucer, and slide into juice mixture. Simmer gently, spooning juice over eggs. When eggs are almost done, pour beer over and heat just until warm, 1 to 2 minutes. Remove eggs with slotted spoon, drain. Serve on toast, garnish with parsley.


Per Serving:

Calories: 169

% of calories from fat: 32

Fat (gm): 6.1

Saturated fat (gm): 1.8

Cholesterol (gm): 212

Sodium (mg): 323

Protein (gm): 9.6

Carbohydrate (gm): 17.5

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