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. 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. Remove toothpicks and where eggs are put together separate with knife and sprinkle center with little crumbled dry yolk, place on toast. Make a border of chopped whites cut in rings. Pour hot Spanish sauce partly over and around egg; garnish with parsley, and you have a delicious dish in truly Spanish colors.
Mexican Scrambled Eggs in Chile
Mix one tablespoon green chile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley.
Pimiento Egg
Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fry in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect.
Spanish Eggs in Peppers
Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley. Or break egg whole on top of sauce and bake in oven.