Oeufs Au Xérès Et à L' Orange - Eggs With S

Total Time
10mins
Prep 5 mins
Cook 5 mins

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 Nutrition

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.
Most Helpful

5 5

Delightful recipe! What a difference the orange zest makes. I cut the recipe back to 2 eggs. Served with stuffed mushrooms & carmelized onions Mmmm

4 5

Very good eggs! The only change I made was instead of tomato sauce I used the juice from a can of tomatoes. Thanks for sharing!