Spanish Creamed Eggs

Ingredients

• Boil eggs hard fifteen minutes
• teaspoon of thick white sauce
• bits of butter
• pinch of salt
• paprika
• finely minced parsley

Method

1. 1

   Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk (reserve one egg).

2. 2

   Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk; bits of butter, pinch of salt, paprika and finely minced parsley.

3. 3

   Fill white of eggs, fasten together with toothpicks; roll in raw egg and bread crumbs; fry in deep hot olive oil or other fat; drain.

4. 4

   Remove toothpicks and where eggs are put together separate with knife and sprinkle center with little crumbled dry yolk, place on toast.

5. 5

   Make a border of chopped whites cut in rings.

6. 6

   Pour hot Spanish sauce partly over and around egg; garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

Spanish Creamed Eggs Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk (reserve one egg). Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk; bits of butter, pinch of salt, paprika and finely minced parsley

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