Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Heat lard in skillet then fry tortillas on both sides until limp and drain well on paper towels.
  2. Put 2 on plate side by side and keep warm in oven then fry eggs in butter over easy and slide onto each tortilla and spoon warmed salsa on top of eggs.
  3. Add some beans on the side and sprinkle all with shredded cheese.
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