The European cookbook for American homes (from Italy, Spain, Portugal and France)

Cook the sprouts, drain, season with salt and pepper. Roll in melted butter and place in a baking dish. Break the eggs over them, season and place in moderate oven (350°F.) until eggs set. Serve with white sauce. EGGS WITH GARLIC AND CUMIN (Huevos con Ajo e Comino) 20 blanched almonds 1/4 teaspoon cinnamon 1 clove garlic 1/4 teaspoon salt 1 slice bread 1/4 teaspoon saffron 3 tablespoons olive oil 1/2 cup water 2 peppercorns 4 eggs 1 teaspoon cumin seeds (Substitute caraway or anise) Fry the almonds, garlic, and bread in olive oil. Remove, and pass through the meat grinder with the peppercorns and cumin seeds. Return to pan with the cinnamon, salt, and saffron, add Y2 cup water and simmer 5 minutes. Then add beaten eggs and stir until thick. EGGS WITH ARTICHOKES (Huevos con Alcahofas) 1 garlic clove, crushed Salt and pepper 1 tablespoon olive oil Y2 cup thick tomato juice Juice 1 lemon 6 eggs 6 artichoke bottoms 6 slices beef marrow 1 tablespoon minced parsley Fry the garlic in the olive oil and add the lemon juice and artichoke bottoms. Cover with boiling salted water and cook until the artichokes are tender, then remove from water and drain. Place in a hot flat serving dish and cover with a layer of hot tomato juice boiled down until thick. Fry one egg for each artichoke, season and place on top. Over the egg place a round slice of fried marrow and top the marrow with parsley. SCRAMBLED EGGS (Fritadas de Huevos) i onion, minced i ripe tomato, chopped i sweet green pepper, minced 4 eggs 1 tablespoon butter Salt and pepper Saute the onion and pepper in butter 10 minutes. Add chopped tomato and saute 10 minutes longer. Beat the egg yolks and whites separately and add to the mixture, stirring constantly until the eggs are cooked. Season to taste. FRIED EGGS (Fritada de Huevos) 4 eggs 1 garlic clove, minced 1 tablespoon olive oil % teaspoon black pepper Salt l/z tablespoon vinegar Y2 tablespoon hot water Fry the eggs in the oil on one side only; salt them and remove to a hot plate. Fry garlic in the oil with the black pepper. Be careful not to let it burn. Add the vinegar and water, heat and toss over the eggs. STUFFED EGGS (Huevos Hellenos) 6 hard-boiled eggs 1 teaspoon salt 3 teaspoons bread crumbs Butter 3 teaspoons light cream 1 egg yolk, well beaten 3 teaspoons minced parsley Flour Cinnamon Cut eggs in half, remove yolks and mash with bread crumbs soaked in cream, and parsley. Season. Add enough butter to make a smooth paste. Fill egg whites and fasten together with a toothpick. Dip in beaten egg yolk and roll in flour. Fry in butter and sprinkle with cinnamon. SPANISH OMELET {Tortilla de Huevos Espahol) 5 tablespoons olive oil 1 green pepper, chopped 1 onion, sliced fine 2 cups beef broth Yz garlic clove, minced Salt and pepper 1 large tomato, chopped Vz teaspoon minced parsley 4 mushrooms, chopped 7 eggs 5 tablespoons cold water