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Cuban Eggs

This recipe is for six persons. Use eight eggs; one teaspoon of minced onion; four tablespoons of sausage meat; one-half teaspoon of salt and one-eighth teaspoon of pepper. Cook the meat and onion together over a hot fire five minutes; beat the eggs thoroughly and add the seasoning; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs become thick and creamy, then pour into a warm dish and serve at once with buttered toast. The eggs may be poured over the toast if desired.