RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.4426
Energy (kCal)	302.161
Carbohydrates (g)	9.5976
Total fats (g)	27.3195
Fatty acids, total saturated 20:0 (g)	0.0212
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1433
Fatty acids, total polyunsaturated 17:1 (g)	0.0292
Fatty acids, total trans-monoenoic (g)	0.4500
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0261
Fatty acids, total saturated 4:0 (g)	0.3375
Fatty acids, total trans (g)	0.5562
Riboflavin (mg)	0.2064
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.3140
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0090
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)	2.0935
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6329
Proline (g)	0.3276
Fatty acids, total polyunsaturated 18:1 t (g)	0.4009
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0887
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6182
Copper, Cu (mg)	0.3777
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3508
Total lipid (fat) (g)	27.3195
Vitamin K (phylloquinone) (g)	63.7919
Cholesterol (mg)	51.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0549
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	30.8970
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0176
Vitamin A, IU (IU)	1004.3000
Energy (kcal)	302.1610
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3335
Fatty acids, total saturated 14:1 (g)	0.1548
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1641
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0041
Sugars, total (g)	1.4283
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0405
Vitamin C, total ascorbic acid (mg)	5.5424
Lutein + zeaxanthin (g)	211.4300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3089
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0014
Magnesium, Mg (mg)	28.8250
Fatty acids, total saturated 16:0 (g)	5.2188
Carbohydrate, by difference (g)	9.5976
Vitamin D (IU)	28.3500
Fructose (g)	0.0000
Fluoride, F (g)	1.3500
Aspartic acid (g)	0.4805
Tyrosine (g)	0.2318
Potassium, K (mg)	189.7590
Fatty acids, total saturated 12:0 (g)	0.4795
Vitamin A, RAE (g)	203.6230
Serine (g)	0.2673
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2777
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0041
Fatty acids, total saturated 22:0 (g)	0.0067
Fatty acids, total saturated 14:0 (g)	1.5514
Histidine (g)	0.1507
Isoleucine (g)	0.2441
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0846
Niacin (mg)	1.4267
Water (g)	30.8626
Fatty acids, total saturated 8:0 (g)	0.1756
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	225.1370
Sodium, Na (mg)	88.5470
Iron, Fe (mg)	1.1073
Energy (kJ)	1264.0240
Ash (g)	1.7776
Caffeine (mg)	0.0000
Glycine (g)	0.3111
Fatty acids, total trans-polyenoic (g)	0.1062
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0009
Fatty acids, total saturated 18:2 undifferentiated (g)	5.2412
Fatty acids, total polyunsaturated (g)	5.4560
Vitamin E (alpha-tocopherol) (mg)	0.4451
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0663
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2788
Vitamin D (D2 + D3) (g)	0.7200
Vitamin D3 (cholecalciferol) (g)	0.7200
Lysine (g)	0.1931
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0184
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3983
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)	0.1588
Fatty acids, total trans-polyenoic 18:3i (g)	0.0018
Thiamin (mg)	0.3049
Folate, food (g)	30.8970
Fatty acids, total saturated 20:1 (g)	0.0481
Fatty acids, total monounsaturated (g)	8.2577
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3933
Fatty acids, total polyunsaturated 16:1 t (g)	0.0491
Fatty acids, total polyunsaturated 17:0 (g)	0.0945
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.9788
Fatty acids, total polyunsaturated 16:1 c (g)	0.2462
Fatty acids, total saturated (g)	12.0379
Vitamin B-12 (g)	0.1270
Calcium, Ca (mg)	170.7110
Fatty acids, total saturated 10:0 (g)	0.4135
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2588
Glutamic acid (g)	1.1662
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	184.2000
Leucine (g)	0.4222
Folate, DFE (g)	30.8970
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1044
Fiber, total dietary (g)	2.2326
Tryptophan (g)	0.1197
Threonine (g)	0.2287
Fatty acids, total polyunsaturated 18:1 c (g)	3.1851
Manganese, Mn (mg)	0.3483
Protein (g)	7.4426
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.6862
Betaine (mg)	0.0000
Phosphorus, P (mg)	233.5750
Tocopherol, gamma (mg)	0.1281

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. | 2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 3 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) | 3. Place 3 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler(about 6" from direct heat) for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 4 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. | 4. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1/4	teaspoon	minced	1.043	0.2314	0.0445	0.0035
thyme leave	1/4	teaspoon	minced	-	-	-	-
rosemary leaf	1/4	teaspoon	minced	-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
extra large egg	6			-	-	-	-
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
butter	1 1/2	1/2	unsalted	128.25	5.8927	4.0072	10.8
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
french bread			toasted	-	-	-	-

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

Cooking in progress....

Herbed-Baked Eggs