Eggs Caliente
Ready In: 30 mins
Serves: 6
Ingredients
Sauce
- 1 onion, peeled and sliced
- 1 small green bell pepper, seeded and chopped
- 2 slices bacon, diced
- 1⁄2 lb mushroom, sliced
- 2 cups tomatoes, cooked (canned is fine)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Eggs
- 6 eggs
- 6 tablespoons milk
- 4 tablespoons butter
- 1⁄2 teaspoon lemon juice (fresh is best)
- 1 teaspoon dry mustard (Coleman's preferred)
- 1 teaspoon chili powder (store bought, your own recipe or Chili Powder)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
To be served on
- 6 slices bread, toasted and buttered
- parsley, for garnish
Directions
- Saute first four sauce ingredients together until vegetables are tender.
- Add next four ingredients and cook slowly for ten minutes.
- Beat eggs and add milk.
- Melt butter, stir in remaining ingredients, pour in eggs and cook until eggs are creamy, stirring constantly.
- Serve on slices of buttered toast, covered with sauce and garnished with parsley.
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