Spanish Eggs Recipe 2 ingredients

To prepare this Spanish Eggs Recipe 2, first cut six circles of bread from a stale loaf and fry to a brown crispness in hot butter. Fry six eggs in hot olive oil, allowing one egg for each circle of bread; when the eggs are done trim the edges (a biscuit cutter is the most satisfactory implement to use when desirous of a shapely result) and lay one on each bread round, pour over a pint of Spanish sauce and serve piping hot.