Eggs a la Durango

Ingredients

• six dried Spanish peppers
• one cupful of well-washed rice
• half a chopped onion
• one clove of garlic
• a lump of butter
• half a dozen eggs

Method

1. 1

   Boil peppers for twenty minutes, drain, remove seeds, and chop.

2. 2

   Fry in lard with onion and garlic.

3. 3

   Add rice and fry until yellow, then cover with stock and cook until tender.

4. 4

   Add butter and salt, break eggs on top, and scramble.

5. 5

   Serve hot.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

EGGS A LA DURANGO — Boil six dried Spanish peppers twenty minutes Drain, remove the seeds, and skin and chop fine. Fry in a spoonful of lard with half a chopped onion, and one clove of garlic. Add one cupful of well-washed rice and fry until yellow. Then cover with soup stock and cook until tender. Add a lump of butter, and salt to taste, and break half a dozen eggs

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