Eggs à la Suprema
Origin: Buenos Aires
Source: María Luisa Martinez, 1890
Ingredients
- 8 Eggs
- 2 Lamb kidneys (riñones de cordero)
- 4 Mushrooms (setas)
- 1 dozen Asparagus
- Grated cheese
- Cold bread, grated
- Pure olive oil
- Tomato sauce
Instructions
- Crack and lightly beat eight eggs.
- Cook two lamb kidneys, four mushrooms and a dozen asparagus; cut the kidneys, mushrooms and asparagus tips small.
- Mix them into the eggs with grated cheese and grated cold bread.
- Fry in pure olive oil and serve over tomato sauce.