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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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