Eggs, Creamed Lc-2.7/segg 1 teaspoon butter 2 ounce cream cheese 3 tablespoon cream, heavy 1/8 teaspoon onion powder; (or to taste) 1 dash salt and pepper; to taste 4 large egg; hard-cooked, sliced/chop In a small saucepan, melt butter over medium heat. Add cream cheese, a small piece at a time, stirring until cheese and butter are well blended. Add cream and seasonings; mix well. Continue to heat, stirring frequently, until mixture is heated through. Add egg and stir in gently. Serve in small individual custard cups. Serves 2 @ 354 calories; 1.8 grams carbohydrates; 0 grams fiber. NYC Nutrition Analysis (per serving or yield unit): water=103.9 g; calories=343.1; protein=15.13 g; total fat=30.15 g; carbohydrate=2.74 g; dietary fiber=0.02 g; ash=1.45 g; calcium=87.5 mg; phosphorus=222.7 mg; iron=1.81 mg; sodium=315.3 mg; potassium=174.3 mg; magnesium=13.71 mg; zinc=1.31 mg; copper=0.02 mg; manganese=0.03 mg; vitamin A=1443 IU; vitamin E=1.5 mg ATE; thiamin=0.07 mg; riboflavin=0.59 mg; niacin=0.11 mg; pantothenic acid=1.39 mg; vitamin B6=0.16 mg; folate=51.86 ug; vitamin B12=1.16 ug; vitamin C=0.15 mg; saturated fat=15.7 g; monounsaturated fat=9.56 g; polyunsaturated fat=2.1 g; cholesterol=492.1 mg; selenium=31.62 ug; refuse=7.81%; %cal as carb:prot:fat=3:18:79; WW Pts=9.37; (complete analysis) |
