Huevos Divorciados is (as I understand it) a Mexican breakfast dish in which two eggs go their separate ways under two different coloured and flavoured sauces, their separation on the plate ensured by a row of chilaquiles (pieces of tortilla, cooked in salsa.) I love the sound of this dish, and am going to make a completely inauthentic Aussie version one day, when I get around to it.
I would love to know the origins of Huevos Divorciados. Is there a Spanish precedent? Or a similar dish elsewhere?
In the meanwhile, I give you Married Eggs, from Oscar Tschirky’s The Cook Book, published in 1896. I wonder how one arranges something ‘systematically’ on a dish?
Blanch eight artichoke bottoms, then cook them in some gravy. Make a preparation with four hard-boiled eggs chopped up very fine, mix in plenty of very finely-chopped fine herbs that have been parboiled in hot water, add three raw egg yolks, salt, a little cayenne pepper and a little tomato sauce; mix all together well and cover the artichokes with this, smooth the surface nicely with the blade of a knife, strew with breadcrumbs and melted butter and set them in the oven for four minutes. Arrange them systematically on a dish, and serve.
On the same topic, you can find recipes for Matrimony Pudding and Matrimony Sauce, and Matrimonial Cake, in previous posts.
Quotation for the Day.
My wife and I tried to breakfast together, but we had to stop or our marriage would have been wrecked.