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Egg a la Havana

Name: Egg a la Havana
Yield: 4 servings
Ingredients: 8 eggs; 2 small Spanish onions; 6 tomatoes; 1/2 cup of bread crumbs; 2 oz. of butter; 1/2 pt. of stock

From The Cook County cook book, 1912

Serves 4

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 18. The excerpt below is the record exactly as published.

EGG A LA HAVANA.— Boil 8 eggs 10 minutes, cut them into slices, chop 2 small Spanish onions and 6 tomatoes, season with pepper and salt, and fry them with y^ cup of bread crumbs in 2 oz. of 'butte

Cook this with the app: pantry check, scaling, and the assistant.