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You are here: Seasoned Cooking » All Issues » July 1998 Issue » This Article » Page 4

July 1998 Issue

Mexican Medley

by Philip R. Gantt

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Salsa and Eggs This is a simple and truly Mexican way of preparing eggs.

4 large eggs
4 tsp. fresh salsa (see recipe in the first issue of Seasoned Cooking)
Mix several eggs in a bowl and add fresh salsa, 1 tablespoon per egg. Fry in a skillet as you would scrambled eggs.

Yields: 2 servings
Preparation Time: 5 minutes

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