Eggs Spanish

Ingredients

• eggs
• Cook thirty minutes fresh or canned tomatoes
• minced green onions
• garlic
• a laurel leaf
• salt
• pepper
• cayenne
• Melt a slice of butter
• add a little flour

Method

1. 1

   Boil eggs hard; after cooling, remove shells and halve lengthwise.

2. 2

   Cook tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt and pepper, and cayenne to taste.

3. 3

   Strain.

4. 4

   Melt butter, add flour, then add sauce gradually.

5. 5

   Cook ten minutes; place eggs carefully in sauce and serve.

As published

This recipe was extracted from Council cook book (1908), page 16. The excerpt below is the record exactly as published.

Eggs Spanish. Boil eggs hard;' after cooling, remove shells and halve lengthwise. Cook thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt and pepper, and cayenne to taste. Strain. Melt a slice of butter, add a little flour

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