Breakfast

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Cream + buttertop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

2. Spinach + creamtop 17% of all pairs
   Smell alikemoderate
   Cooked together1,130 recipes

   Shared aroma: octanal (fat, soap).

3. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

4. Egg + spinachtop 22% of all pairs
   Smell alikelow
   Cooked together2,323 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

5. Egg + creamtop 24% of all pairs
   Smell alikelow
   Cooked together42,166 recipes

   Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon

Adds fat and savory flavor, and its rendered fat helps cook the other ingredients.

Egg

Its proteins set when fried, giving the dish a firm, cooked structure.

Spinach

Wilts into a tender, soft vegetable that adds bulk and freshness.

Cream

Adds richness and a smooth, moist mouthfeel to the finished plate.

Butter

Provides fat for sautéing, carrying flavor and promoting light browning.

Swap the spinach

How well each one fits the dish's main ingredients (egg, cream, butter):

1. Leekfits better
2. Potatofits better
3. Asparagusfits about as well
4. Spinachthe original

Fit is the average pairing score against egg, cream, butter. Candidates are from the same food group and used in at least 100 recipes.