Recipes > Eggs > Spanish Eggs

Spanish Eggs


Cook one cupful of rice thirty minutes in two quarts of boiling water, to which has been added one tablespoonful of salt. Drain through a colander, and add one tablespoonful of butter. Spread very lightly on a hot platter. On the rice place six dropped eggs, and serve.


Print recipe/article only


Miss Parloa's New Cook Book.

comments powered by Disqus