RECETAS Y COCINA

Ingredients

• 1 cup spineless or giant yucca flowers, rinsed
• 2 eggs
• 1 teaspoon lard or vegetable oil
• Salt and pepper to taste

Preparation

Bring salted water to a boil in a saucepan.

Add yucca flowers and cook over moderate heat until crisp-tender, about 5 minutes. Drain and transfer to a plate.

Heat oil or lard in a skillet over medium high. Add yucca flowers and eggs.

Scramble eggs in skillet until eggs are cooked.

Add salt and pepper to taste.

Serve with rice.

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