Eggs Two Ways: Peppered Eggs and Eggs à la Caracas

Ingredients

• 2 Eggs (For Peppered Eggs)
• 0.5 teaspoon Vinegar (For Peppered Eggs)
• 1.5 tablespoons Butter (For Peppered Eggs)
• 0.125 teaspoon Salt (For Peppered Eggs)
• 0.125 teaspoon Black pepper (For Peppered Eggs)
• 1 ounce Smoked dried beef (For Eggs à la Caracas)
• 0.5 cup Canned diced tomatoes (For Eggs à la Caracas)
• 2 tablespoons Grated cheddar cheese (For Eggs à la Caracas)
• 2 drops Onion juice (For Eggs à la Caracas)
• 0.0625 pinch Ground cinnamon (For Eggs à la Caracas)
• 0.0625 pinch Cayenne pepper (For Eggs à la Caracas)
• 1 tablespoon Butter (For Eggs à la Caracas)
• 2 Eggs (For Eggs à la Caracas)

Instructions

1. 1Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
2. 2Carefully crack the eggs into the skillet, one at a time. Sprinkle with salt and pepper. Cook until the whites are firm, about 3-5 minutes.
3. 3Remove the eggs to a plate, being careful not to break the yolks. In the same skillet, melt the remaining 0.5 tablespoon of butter over medium heat. Once melted, add the vinegar and stir to combine.
4. 4Pour the vinegar sauce over the eggs and serve immediately.
5. 5Pick over the dried beef and chop finely. Add the tomatoes, cheese, onion juice, cinnamon, and cayenne to the chopped beef.
6. 6Melt the butter in a skillet over medium heat. Add the beef and tomato mixture and heat through. Add the eggs, well beaten, and cook until the eggs are of a creamy consistency, stirring and scraping from the bottom of the pan, about 3-5 minutes.
7. 7Serve immediately.