After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year.
- 6 eggs
- 2 tablespoons finely chopped parsley
- salt and pepper to taste
- 4 tablespoons butter
- 1 large, ripe apple, unpeeled, cored, sliced into thin crescents
Beat the eggs with the parsley, salt and pepper to taste.
In a skillet, melt the butter and sautee the apples until crisp tender. Pour in the eggs, turning the pan as they set around the edges.
When the bottom is set, turn the eggs carefully to cook the other side. They should stay in one piece, like a large pancake or frittata. When cooked through, cut it into wedges and serve immediately. Serves 4.
Pollo con Manzanas: Braised Chicken with Apples (April 2005)
Roast pork loin stuffed with apples: Lomo de puerco con manzanas
This is a beautiful fall entrée, and goes well with a simple side dish like puree de papas or white rice.
September in the Mexican sierra: an abundance of apples