Tujague restaurant’s Eggs Decatur recipe

The menu for “Butcher’s Breakfast,” which in the old days was prepared for the butchers that began their days in the Quarter before dawn, always featured eggs, such as this dish.

Read the source article at nola.com
By AnnMMaloney

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s