Recipe Archives->Mexican->Verdolago Con Huevos

 
VERDOLAGO CON HUEVOS
 
2 cups purslane, with stems, diced
6 eggs
1 cup wild or domestic onion
butter
1 cup nasturtium leaves and stems, diced
 
Carefully clean and rinse the purslane. The entire above-ground
plant can be used as long as it is still tender. Add the diced
onion and purslane to a heated and buttered cast-iron skillet. Cook
for about five minutes. Add the eggs and cook omelet-style. Serve
with a tomato slice. Serves three.

Printable version: verdolago-con-huevos.txt.