vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs (Mexican)
From The Landmarks club cook book, 1903
Serves 2
Recipe by Mrs. Gilbert E. Overton.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
BAKED EGGS (MEXICAN). Use an earthenware pie plate of the old fashioned kind, or a regular porcelain flat dish for baking eggs. Let it heat slowly ; have ready one small onion, minced very fine with some parsley and other sweet herbs, if preferred, and a green chile. Put into the hot dish with a heaping tablespoonful of butter. Mix, then drop in carefully, so as not to break them, enough eggs to cover the bottom of the dish
Cook this with the app: pantry check, scaling, and the assistant.