Eggs à la Caracas

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 2 oz. smoked dried beef.
  • 1 cup tomatoes.
  • ¼ cup grated cheese.
  • Few drops onion juice.
  • Few grains cinnamon.
  • Few grains cayenne.
  • 2 tablespoons butter.
  • 3 eggs.


Pick over beef and chop finely, add tomatoes, cheese, onion juice, cinnamon, and cayenne. Melt butter, add mixture, and when heated, add eggs well beaten. Cook until eggs are of creamy consistency, stirring and scraping from bottom of pan.