Eggs, Baked, B&b Lc4.2egg 1 medium tomato 1/4 cup whipping cream 2 tbs wine, white 1 cup Swiss cheese; shredded 4 large egg 3 sprig (3 g) basil, fresh; finely chopped Preheat oven to 325º. Grease 4 ramekins. Slice tomato and place on paper towel to absorb moisture. Beat whipping cream until it thickens slightly. Add white wine and beat again. Place a tablespoon of cream mixture in each ramekin. Add a sprinkling of Swiss cheese and then divide the tomato slices between the ramekins. Carefully crack one egg in each ramekin. Add another tablespoon of cream and the remaining cheese. Top with fresh basil. Bake 12-18 minutes, uncovered until eggs are set. Source: "California Egg Commission" S(Internet address): "http://www.eggcom.com " T(Baking Time): "0:18" Per serving: 236 Calories (kcal); 18g Total Fat; (69% calories from fat); 14g Protein; 4g Carbohydrate; 233mg Cholesterol; 138mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Aunt Abigail's Bed & Breakfast * 2120 G Street * Sacramento, CA 95816 * (916) 441-5007 When Susanne Ventura serves this recipe "everyone eats every morsel"! NYC Nutrition Analysis (per serving or yield unit): water=107 g; calories=352.9; protein=23.71 g; total fat=26 g; carbohydrate=4.64 g; dietary fiber=0.43 g; ash=2.81 g; calcium=609 mg; phosphorus=465.8 mg; iron=1.06 mg; sodium=225.2 mg; potassium=225.3 mg; magnesium=33.3 mg; zinc=2.95 mg; copper=0.06 mg; manganese=0.12 mg; vitamin A=1265 IU; vitamin E=1.03 mg ATE; thiamin=0.07 mg; riboflavin=0.51 mg; niacin=0.32 mg; pantothenic acid=1 mg; vitamin B6=0.15 mg; folate=33.91 ug; vitamin B12=1.52 ug; vitamin C=6.37 mg; saturated fat=14.98 g; monounsaturated fat=7.59 g; polyunsaturated fat=1.44 g; cholesterol=283.4 mg; alcohol=0.72 g; selenium=23.13 ug; refuse=5.81%; %cal as carb:prot:fat=5:27:67; WW Pts=9.14; (complete analysis) |
