France, 14th c.
Recipe by Daniel Myers
While the combination of eggs and apples seems a bit odd, I've served Rique-Manger to my family a good number of times. My kids love it, and even the most picky eater among the cousins had a second helping.
2 to 3 eggs
1 Tbsp. butter
1/4 tsp. powder fine
pinch saffron, ground
Peel, core, and slice apples, and Parboil them in water until just tender. Drain off the water and then fry them in butter. Remove from pan and set aside. Beat eggs and fry, adding apples back to the pan just before they're finished. Sprinkle with fine spice powder and saffron. Serve hot.
Le Rique-Menger. Prenez deux pommes aussi grosses que deux oeufs ou pou plus, et les pelez, et ostez les pepins, puis les découppez par menus morceaulx, puis les mettez pourboulier en une paelle de fer, puis purez l'eaue, et mettez seicher le rique-manger: puis mettre buerre pour frioler, et en friolant filez deux oeufs dessus en remuant; et quant tout sera friolé, gettez pouldre fine dessus, et soit frangé de saffran, et mangiez au pain ou mois de Septembre.
Rique-Manger. Take two apples as big as two eggs or a little more and peel them, and take out the seeds, then chop in small pieces, then parboil in an iron skillet, then pour off the water, and let the rique-manger dry: then add butter for frying, and while frying and stirring, drip in two eggs; and when it is all cooked, throw on powdered spices, and saffron, and eat with bread during September.