Eggs, Alpine Lc-3.4/segg 2 tbs butter, unsalted 1 cup cream, heavy 8 large egg 1/8 tsp cayenne 1/4 cup Swiss cheese; grated (Jarlsberg is good Prep: 5 min, Cook: 10 min. Melt butter in a heavy nonstick skillet over low heat. Pour cream into skillet. Break eggs into skillet one at a time. Add cayenne with salt and pepper to taste. Cook eggs, basting with cream, until done, turning if desired. Transfer eggs to individual serving plates. Sprinkle with Swiss cheese before serving. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. NYC Nutrition Analysis (per serving or yield unit): water=116.7 g; calories=462.5; protein=17.99 g; total fat=42.04 g; carbohydrate=3.43 g; ash=1.74 g; calcium=231.6 mg; phosphorus=306.6 mg; iron=1.5 mg; sodium=187.8 mg; potassium=185.6 mg; magnesium=19.75 mg; zinc=1.82 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=1882 IU; vitamin E=1.62 mg ATE; thiamin=0.08 mg; riboflavin=0.63 mg; niacin=0.12 mg; pantothenic acid=1.48 mg; vitamin B6=0.17 mg; folate=50.42 ug; vitamin B12=1.36 ug; saturated fat=23.13 g; monounsaturated fat=12.96 g; polyunsaturated fat=2.55 g; cholesterol=536.4 mg; selenium=33.05 ug; refuse=6.15%; %cal as carb:prot:fat=3:16:82; WW Pts=13.12; (complete analysis) |
