Monday, August 13, 2012

Mexican Apple Eggs


4 tablespoons butter
1 large, ripe apple, unpeeled, cored, sliced into thin crescents
6 Eggs
2 tablespoons finely chopped parsley
Salt and pepper


Beat the eggs together with the parsley, salt and pepper. Sautee the apples in a skillet with melted butter until they are crisp and tender. Pour the eggs into the skillet, turning the pan as they set.
Once the bottom is set, carefully turn the eggs to cook the other side of them. The eggs should remain in one piece, like a big pancake. When they are finished cooking, remove them from the pan and cut them into small wedges to serve. 


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