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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (497g) Recipe makes 2 servings |
||
| Calories 925 | ||
| Calories from Fat 508 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.5g | 86% | |
| Saturated Fat 31.5g | 157% | |
| Monounsaturated Fat 13.7g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 272mg | 90% | |
| Sodium 1539mg | 64% | |
| Potassium 639mg | 18% | |
| Total Carbohydrate 66.2g | 22% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.4g | ||
| Protein 37.5g | 74% | |
Broiled Oysters on Toast
By: Molly53
Feb 29, 2008
Oysters were, and are, not only stuffed in loaves, but served, more simply, on top of toast. The name of at least one of the oysters-on-toast dishes is “angels on horseback.” From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
SERVES 2 -4
Ingredients
- 12 large oysters
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- 1 dash cayenne
- 2/3 cup breadcrumbs
- 4 slices bread, toasted and buttered (hot)
- parsley (for garnish)
- lemon wedge (for garnish)
Directions
1
Wipe oysters dry, dip and butter seasoned with salt and cayenne.2
Roll in crumbs and broil under moderate heat until golden brown.3
Arrange on toast, pour remaining butter over the top, and garnish.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Oysters
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
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