Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1018
Calories
58g
Protein
40g
Fat
106g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup mayonnaise
- 2 anchovy fillets, minced
- 1 garlic clove, minced
- 2 tsp. fresh lemon juice
- 1/4 tsp. Worcestershire sauce
- 2 Tbs. plus 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground 5-pepper blend, to taste
- 12 eggs
- 6 slices country bread, cut on bias 1/4 inch thick and toasted
- 2 hearts of romaine lettuce, leaves separated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes