Prep 10 mins
Cook 10 mins
Plucked from my grandma's recipe box. A speciality of the Hotel de Cardenal, Toledo, Spain or so the old magazine clipping says.
- 4 eggs
- 4 artichoke hearts, cut into quarters
- 1 banana, peeled and cut in half
- 1⁄2 cup ham, julienned
- 4 tablespoons tomatoes, chopped
- Fry the eggs in butter any style you wish. Plate on two warm serving plates.
- Fry each of the other ingredients seperately and serve, each seperate from the other surrounding the eggs on each plate.