Guest guest Posted November 16, 2000 Report Share Posted November 16, 2000 I tried this yesterday and I really thought it was good. If you like horseradish you can easily double the amount and still not have the recipe too hot. * Exported from MasterCook II * Horseradish Carrots w/Eggs Recipe By : Quick After Work Vegetarian Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound carrots, peeled and coarsely grated 1 small onion, peeled and grated 2 tablespoons cooking oil 3 teaspoons creamed horseradish salt and pepper -- to taste 4 eggs 1.Preheat oven to 400. Generously grease four individual ramekin dishes. 2. Stir-fry vegetables in oil 3-4 minutes until they start to soften. Stir in horseradish, salt and pepper and transfer to the ramekins. 3. Break an egg into each ramekin and bake 15-20 minutes until eggs are set to your liking. Per serv: 179 cal, 12 g fat, 213 mg chol, 164 mg sod - - - - - - - - - - - - - - - - - - NOTES : This simple mix of ingredients gives a wonderfully delicate balance of flavors. Follow with a thick soup or broiled mushrooms and rice. Quote Link to comment Share on other sites More sharing options...
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