RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.2668
Energy (kCal)	471.0647
Carbohydrates (g)	7.6787
Total fats (g)	36.327
Fatty acids, total saturated 20:0 (g)	0.0184
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1621
Fatty acids, total polyunsaturated 17:1 (g)	0.0347
Fatty acids, total trans-monoenoic (g)	0.3072
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2962
Fatty acids, total saturated 4:0 (g)	0.1974
Fatty acids, total trans (g)	0.3912
Riboflavin (mg)	0.8943
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0510
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0153
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.7979
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.0419
Proline (g)	1.6920
Fatty acids, total polyunsaturated 18:1 t (g)	0.2732
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5553
Adjusted Protein (g)	0.0000
Cystine (g)	0.5159
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	54.3005
Copper, Cu (mg)	0.4350
Maltose (g)	0.0000
Zinc, Zn (mg)	3.9357
Total lipid (fat) (g)	36.3270
Vitamin K (phylloquinone) (g)	126.0312
Cholesterol (mg)	586.0660
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0874
Menaquinone-4 (g)	2.4381
Phytosterols (mg)	0.5122
Folate, total (g)	107.9258
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0432
Vitamin A, IU (IU)	1742.9893
Energy (kcal)	471.0647
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4633
Fatty acids, total saturated 14:1 (g)	0.0970
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8392
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0028
Sugars, total (g)	0.7120
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0912
Vitamin C, total ascorbic acid (mg)	10.9960
Lutein + zeaxanthin (g)	1178.0286
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0873
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9499
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0003
Magnesium, Mg (mg)	48.6752
Fatty acids, total saturated 16:0 (g)	6.9076
Carbohydrate, by difference (g)	7.6787
Vitamin D (IU)	134.6233
Fructose (g)	0.0003
Fluoride, F (g)	1.6992
Aspartic acid (g)	2.8855
Tyrosine (g)	1.2587
Potassium, K (mg)	389.4250
Fatty acids, total saturated 12:0 (g)	2.5820
Vitamin A, RAE (g)	347.0440
Serine (g)	2.0390
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5604
Fatty acids, total trans-polyenoic 22:4 (g)	0.0218
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0100
Fatty acids, total saturated 14:0 (g)	1.8590
Histidine (g)	0.7624
Isoleucine (g)	1.5209
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0673
Niacin (mg)	1.2578
Water (g)	140.5709
Fatty acids, total saturated 8:0 (g)	0.4729
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0290
Carotene, beta (g)	408.7217
Sodium, Na (mg)	411.8105
Iron, Fe (mg)	3.8996
Energy (kJ)	1971.9242
Ash (g)	3.7463
Caffeine (mg)	0.0000
Glycine (g)	1.0086
Fatty acids, total trans-polyenoic (g)	0.0841
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0183
Fatty acids, total saturated 18:2 undifferentiated (g)	5.8347
Fatty acids, total polyunsaturated (g)	6.4999
Vitamin E (alpha-tocopherol) (mg)	1.8558
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3313
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1898
Vitamin D (D2 + D3) (g)	3.2835
Vitamin D3 (cholecalciferol) (g)	3.2835
Lysine (g)	2.0735
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0452
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	2.6205
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1033
Fatty acids, total trans-polyenoic 18:3i (g)	0.0009
Thiamin (mg)	0.2743
Folate, food (g)	107.9258
Fatty acids, total saturated 20:1 (g)	0.0679
Fatty acids, total monounsaturated (g)	10.8402
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.5162
Fatty acids, total polyunsaturated 16:1 t (g)	0.0340
Fatty acids, total polyunsaturated 17:0 (g)	0.0883
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	446.7147
Fatty acids, total polyunsaturated 16:1 c (g)	0.4070
Fatty acids, total saturated (g)	15.8143
Vitamin B-12 (g)	1.5845
Calcium, Ca (mg)	364.0547
Fatty acids, total saturated 10:0 (g)	0.5417
Galactose (g)	0.0229
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.5252
Glutamic acid (g)	4.8715
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0021
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	312.5747
Leucine (g)	2.5856
Folate, DFE (g)	107.9258
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0832
Fiber, total dietary (g)	2.0437
Tryptophan (g)	0.4108
Threonine (g)	1.2860
Fatty acids, total polyunsaturated 18:1 c (g)	6.9730
Manganese, Mn (mg)	0.5186
Protein (g)	29.2668
Cryptoxanthin, beta (g)	13.5359
Fatty acids, total saturated 18:1 undifferentiated (g)	10.1740
Betaine (mg)	0.4628
Phosphorus, P (mg)	565.4378
Tocopherol, gamma (mg)	0.8167

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove the fillets from oil and set the oil aside. Finely chop the anchovies and mix with the parsley and garlic. If the mixture is a bit stiff, add back in some of the anchovy oil until the mixture is spreadable. Set to the side. Preheat your broiler. | 2. Spread each slice of bread with butter and toast under the broiler until it is a light golden brown. | 3. While bread is toasting, scramble the eggs in a double boiler with the cream. When they are thickened, but still a tad bit underdone, remove from the heat and season with salt and pepper. | 4. Divide the eggs between each slice of toast and top with cheddar. Return to the boiler until cheese is melted and starting to brown. Enjoy immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy oil	1	can	packed	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic clove	1/2		minced	2.235	0.4959	0.0954	0.0075
white bread	2	slices		-	-	-	-
butter	1	tablespoon	softened	85.5	3.9285	2.6715	7.2
egg	3			214.5	1.08	18.84	14.265
cream	1	tablespoon		49.5	0.9975	0.5445	5.202000000000001
salt	1/8	teaspoon		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
sharp cheddar cheese	1	ounce	grated	116.2329	0.6038	6.8748	9.5878

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Buckingham Eggs