Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.2% of RDA
• Calories: 13.2% of RDA
• Carbs: 3.8% of RDA
• Fat (total lipid): 37.2% of RDA
• Fiber: 28.0% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.6% of RDA
• Sodium: 5.9% of RDA
• Sugar: 2.4% of RDA
• Vitamin A (IU): 17.1% of RDA
• Vitamin B6: 46.5% of RDA
• Vitamin C: 14.2% of RDA
• Iron: 8.5% of RDA
• Magnesium: 11.2% of RDA
• Manganese: 3.5% of RDA
• Niacin: 12.5% of RDA
• Potassium: 18.7% of RDA
• Zinc: 9.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2.
Using a spoon, scoop out about two tablespoons of avocado flesh, or more, as needed, creating a small well in the center of each avocado.
3.
Gently crack 1 egg, and slide it into the well, keeping the yolk intact. Repeat with remaining eggs; season with salt and pepper, to taste.
4.
Place into oven and bake until the egg whites have set but the yolks are still runny, about 15-18 minutes.
5.
Serve immediately, garnished with chives, if desired.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 264
Protein 8.59 g
Carbohydrates 10.4 g
Iron 1.60 mg
Fiber 7.83 g
Calcium 41.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
