Eggs a la Mexicana

Ingredients

• dried Spanish peppers
• one-half an onion
• one clove of garlic
• one cup of uncooked rice
• one cup of soup stock
• a lump of butter
• salt
• six eggs

Method

1. 1

   Boil dried Spanish peppers twenty minutes.

2. 2

   Drain, remove seeds, and chop fine.

3. 3

   Fry onion and garlic in butter.

4. 4

   Add rice, cover with soup stock, and cook till tender.

5. 5

   Add butter, salt, and when done, cover with eggs; then scramble all together.

6. 6

   Serve on a hot dish.

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Eggs a la Mexicana. Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in but- ter one-half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of soup stock, and cook till tender. Add a lump of butter, salt, and, when done, cover with six eggs

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