 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Plucked from my grandma's recipe box. A speciality of the Hotel de Cardenal, Toledo, Spain or so the old magazine clipping says. Ingredients:
4 eggs |
4 artichoke hearts, cut into quarters |
1 banana, peeled and cut in half |
1/2 cup ham, julienned |
4 tablespoons tomatoes, chopped |
Directions:
1. Fry the eggs in butter any style you wish. Plate on two warm serving plates.
2. Fry each of the other ingredients seperately and serve, each seperate from the other surrounding the eggs on each plate.
|
|