Florence'S Eggs Italiano

1. Heat the sauce in a skillet.

2. Scramble the eggs and add to the pan.

3. Cook gently until eggs are set.

4. OPTIONAL:.

5. Crack whole eggs into sauce and bake at 350 until set, 6 minutes or more.

6. Crack whole eggs into the sauce and put a lid on it to steam/poach the eggs.

7. Pass the cheese, salt and pepper and bread for mopping up the gravy or eat them au natural.

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Nutrient	Quantity
Total fats	19.02 g
Protein	25.12 g
Carbohydrates	1.44 g
Energy	286 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.096 g
Water	152.3 g
Aspartic acid	2.658 g
Calcium, Ca	112 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1006 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.008 g
Niacin	0.15 mg
Vitamin A, RAE	320 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.64 g
Riboflavin	0.914 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.02 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.072 g
Fatty acids, total saturated 20:1	0.054 g
Glutamic acid	3.346 g
Sodium, Na	284 mg
Fatty acids, total saturated 16:1 undifferentiated	0.402 g
Total lipid (fat)	19.02 g
Manganese, Mn	0.056 mg
Proline	1.024 g
Fatty acids, total saturated 16:0	4.462 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Choline, total	587.6 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	0.74 g
Serine	1.942 g
Fatty acids, total saturated 10:0	0.012 g
Fatty acids, total saturated 18:0	1.622 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.34 mg
Selenium, Se	61.4 g
Ash	2.12 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	6.822 g
Pantothenic acid	3.066 mg
Phenylalanine	1.36 g
Copper, Cu	0.144 mg
Betaine	0.6 mg
Thiamin	0.08 mg
Retinol	320 g
Methionine	0.76 g
Iron, Fe	3.5 mg
Carbohydrate, by difference	1.44 g
Phosphorus, P	396 mg
Folate, total	94 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1 mg
Fatty acids, total saturated 4:0	0.008 g
Alanine	1.47 g
Cholesterol	744 mg
Valine	1.716 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	3.11 g
Glycine	0.864 g
Glucose (dextrose)	0.74 g
Fatty acids, total saturated 14:0	0.066 g
Zinc, Zn	2.58 mg
Isoleucine	1.342 g
Tocopherol, delta	0.12 mg
Fatty acids, total polyunsaturated	3.822 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.172 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.12 mg
Vitamin A, IU	1080 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	94 g
Tryptophan	0.334 g
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Fatty acids, total polyunsaturated 18:1 c	6.776 g
Fatty acids, total saturated 20:0	0.006 g
Tyrosine	0.998 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	0.6 g
Fatty acids, total saturated	6.252 g
Histidine	0.618 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	7.316 g
Threonine	1.112 g
Folate, food	94 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	18 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	2.1 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	24 mg
Lysine	1.824 g
Potassium, K	276 mg
Cystine	0.544 g
Fluoride, F	2.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	4	286	1.44	19.02
romano cheese	3 teaspoons	0	0	0
spaghetti sauce	1 cup	0	0	0