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July 1998 Issue
Mexican Medley
by Philip R. Gantt
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Tortilla and Eggs This recipe was always one of my favorite breakfast recipes. It also makes an excellent breakfast or snack, being nutritious and filling. It is simple to make and is truly Mexican in origin. There are several variations to this recipe, but the basic form is probably the best, according to my tastes.
  • 4 large flour tortillas
  • 4 large eggs
  • Bacon grease (about 4 tablespoons)
Heat bacon grease in skillet over medium heat until melted. Tear tortillas into chip sized pieces and fry in the bacon grease, turning frequently, until they are golden brown and crisp. Finally, crack the eggs onto the tortillas and scramble until the eggs are cooked. Add salt to taste and serve immediately.
  • Yields: 3 servings
  • Preparation Time: 10 minutes

 
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