Oeufs Au Xérès Et à L' Orange - Eggs With S |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 eggs |
1 tablespoon sherry wine |
3 tablespoons tomato sauce |
1/2 teaspoon salt |
1 dash cayenne |
butter |
grated orange rind |
Directions:
1. Beat eggs until frothy.
2. Blend in sherry and tomato sauce; add seasonings.
3. Melt butter in frying pan and pour in the mixture.
4. Cook slowly, stirring until eggs begin to set.
5. Sprinkle with grated orange rind and serve at once.
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