Eggs Creole

Ingredients

• 1 cup of rice
• 2 tablespoons of butter
• 1 onion
• 1 green pepper
• 4 peeled tomatoes
• 6 hard boiled eggs
• salt to taste

Method

1. 1

   Boil the rice.

2. 2

   In a saucepan, melt butter and add chopped onion and green pepper; cook until soft.

3. 3

   Add chopped tomatoes and cook for 15 minutes, seasoning with salt.

4. 4

   Remove shells from hard boiled eggs and place in a serving dish, pour sauce over them, and serve with rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 13. The excerpt below is the record exactly as published.

EGGS CREOLE.— Boil 1 cup of rice. Put 2 tablespoons of butter in a saucepan, add 1 onion and 1 green pepper chopped; shake over fire until they are soft, not brown. Cut 4 peeled tomatoes into halves and press out the seeds; then cut them in pieces; add to the peppers and onion, cook 15 minutes and salt to taste. Remove the shells from 6 ihard boiled eggs and put into a serving dish, pour over the sauce, 'heap the rice at the ends or at the sides, and send to the table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 25 CUBAN EGGS.— Use 8 eggs for 6 people. Cook 4 tablespoons of sausage meat and 1 onion together over a hot fire for 5 minutes; beat the eggs thoroughly and) add seasoning to taste; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs 'become thick and creamy, then pour into a warm dish and serve with buttered toast. The eggs may be poured over the toast if desired. — Mrs. John Adkins, Wheeling, 111. CURRIED EGGS.— Make a sauce of a tablespoon of butter in which an onion has been simmered until done, but not brown, stir in 1 tablespoon of flour until it is smooth, add a teaspoon of curry powder, rub all to a smooth paste. Pour slowly into the saucepan, a cup of veal, mutton, chicken or any other soup stock left from the day before. Slice the eggs in a d'eep vegetable dish and pour this sauce over them. — Mrs. Almond Case, Palatine, 111. VARIATION I. — ^For 6 hard-boiled eggs take 1 dessertspoon of butter, and mix into it 1 tablespoon of flour, J^ tablespoon of curry powder, and a little salt. Pour into this a J^ pt. of boiling milk and set back on the stove to cook; stir until it begins to thicken like white sauce; pour this over the warm eggs and serve hot. — Mrs. C. F. Adams, Franklin, 111. VARIATION II. — Put 2 tablespoons of butter in a saucepan, add 3 onions, cut into very thin slices; stand the saucepan over very hot water and cook for 20 minutes; add 1 teaspoon of curry powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; mix and add Y^ pt. of water; stir until boiling. Cut 6 hard-boiled eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the tabic. — Mrs. Julius Casper, Wheeling, 111. VARIATION III. — Boil hard as many eggs as required, re- move the shell, cut in halves, take out the yolks, mix all the yolks in a small basin with the curry powder, allowing 1 small teaspoon of curry to 2 yolks. Refill the halves of the whites with the mix- ture. Arrange the water-cress nicely in a glass dish forming a bed for the eggs to rest in. — Mrs. B. Reeves, Palatine, 111. EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs

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