RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.2418
Energy (kCal)	214.282
Carbohydrates (g)	10.3461
Total fats (g)	6.4815
Fatty acids, total saturated 20:0 (g)	0.0057
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0421
Fatty acids, total polyunsaturated 17:1 (g)	0.0057
Fatty acids, total trans-monoenoic (g)	0.0068
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0559
Fatty acids, total saturated 4:0 (g)	0.0343
Fatty acids, total trans (g)	0.0080
Riboflavin (mg)	0.4529
Tocopherol, beta (mg)	0.0684
Lactose (g)	6.2352
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0046
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)	0.5306
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.7684
Proline (g)	1.5059
Fatty acids, total polyunsaturated 18:1 t (g)	0.0068
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2280
Adjusted Protein (g)	0.0000
Cystine (g)	0.3135
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.7660
Copper, Cu (mg)	0.1609
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3312
Total lipid (fat) (g)	6.4815
Vitamin K (phylloquinone) (g)	0.9772
Cholesterol (mg)	61.1512
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0137
Menaquinone-4 (g)	3.9900
Phytosterols (mg)	0.0000
Folate, total (g)	17.8790
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0080
Vitamin A, IU (IU)	295.2178
Energy (kcal)	214.2820
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1078
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8012
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0011
Sugars, total (g)	8.6890
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1928
Lutein + zeaxanthin (g)	12.4771
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0011
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5760
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	44.8913
Fatty acids, total saturated 16:0 (g)	1.1527
Carbohydrate, by difference (g)	10.3461
Vitamin D (IU)	65.0275
Fructose (g)	0.0000
Fluoride, F (g)	7.4725
Aspartic acid (g)	2.6783
Tyrosine (g)	1.2136
Potassium, K (mg)	1038.5403
Fatty acids, total saturated 12:0 (g)	0.0398
Vitamin A, RAE (g)	83.7268
Serine (g)	1.3265
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2785
Fatty acids, total trans-polyenoic 22:4 (g)	0.0091
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0023
Fatty acids, total saturated 14:0 (g)	0.1561
Histidine (g)	1.1158
Isoleucine (g)	1.4017
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0034
Niacin (mg)	8.6752
Water (g)	221.0193
Fatty acids, total saturated 8:0 (g)	0.0141
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0148
Carotene, beta (g)	8.4698
Sodium, Na (mg)	925.3863
Iron, Fe (mg)	0.6862
Energy (kJ)	898.8788
Ash (g)	5.2458
Caffeine (mg)	0.0000
Glycine (g)	1.2122
Fatty acids, total trans-polyenoic (g)	0.0011
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4770
Fatty acids, total polyunsaturated (g)	1.6172
Vitamin E (alpha-tocopherol) (mg)	0.2832
Sucrose (g)	0.7980
Vitamin B-6 (mg)	0.3375
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0202
Vitamin D (D2 + D3) (g)	1.6146
Vitamin D3 (cholecalciferol) (g)	1.6146
Lysine (g)	2.5214
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0114
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.2870
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7107
Folate, food (g)	17.8790
Fatty acids, total saturated 20:1 (g)	0.0285
Fatty acids, total monounsaturated (g)	2.4496
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4172
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0080
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0809
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	110.5442
Fatty acids, total polyunsaturated 16:1 c (g)	0.0752
Fatty acids, total saturated (g)	2.0727
Vitamin B-12 (g)	1.1476
Calcium, Ca (mg)	214.7371
Fatty acids, total saturated 10:0 (g)	0.0412
Galactose (g)	0.0006
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.5531
Glutamic acid (g)	4.8593
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0034
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	82.9938
Leucine (g)	2.4658
Folate, DFE (g)	17.8790
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0011
Fiber, total dietary (g)	0.4685
Tryptophan (g)	0.3531
Threonine (g)	1.2717
Fatty acids, total polyunsaturated 18:1 c (g)	1.1286
Manganese, Mn (mg)	0.0973
Protein (g)	29.2418
Cryptoxanthin, beta (g)	0.1016
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2800
Betaine (mg)	6.2044
Phosphorus, P (mg)	464.1425
Tocopherol, gamma (mg)	0.0574

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small saucepan, melt the butter and stir in flour; remove from heat. | 2. Gradually stir in milk, return to heat and heat to boiling, stirring constantly. | 3. Boil and stir 1 minute; stir in Cheddar cheese, basil. | 4. Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm. | 5. In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm. | 6. Beat the yogurt with with egg substitute and pour into skillet that was used for bacon. | 7. As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom. | 8. Avoid constant stirring. | 9. Cook 3 to 5 minutes or until thickened throughout but still moist. | 10. Place 1 slice bacon on each muffin half. | 11. Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top. | 12. Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives. | 13. Serve with fresh fruit for a delightful brunch for 4. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english muffin	2		split toasted	-	-	-	-
canadian bacon	4	slices		125.4	1.5276	23.1534	2.9868
egg substitute	2	cups		-	-	-	-
yogurt	2	tablespoons		18.6812	1.4271	1.0627	0.9953
pepper			ground	-	-	-	-
salt				-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
purpose flour	2	teaspoons		-	-	-	-
nonfat milk	1/2	cup		41.65	6.0760000000000005	4.1282	0.098
cheddar cheese	1/3	cup		-	-	-	-
basil	1/4	teaspoon	dried	0.0508	0.0059	0.006999999999999999	0.0014
cayenne pepper				-	-	-	-
salt				-	-	-	-
parmesan cheese				-	-	-	-
chive				-	-	-	-

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

Cooking in progress....

Brunch Eggs With Herbed Cheese Sauce