Eggs William S. Burroughs

Chop one onion and place it into a pan with 1 tablespoon of butter. Brown it.
Take the green part of 1 chicory salad (keep the white part for a salad). Chop it fine and add it to the onion. Cover and simmer for 15 minutes. Then add 4 chopped hard-boiled eggs, 1 clove of garlic that has been crushed into a little chopped parsley, 2 chopped peeled tomatoes, 1 more tablespoon of butter, 1 teaspoon of meat stock, 1 pinch of pepper, one pinch of salt, and one sherry-glassful of claret. Cook for 5 minutes.
Boil 2 handfuls of noodles for 15 minutes. Strain. Be sure they are free of all water. Place them on the bottom of a baking dish. Cover with the chicory, etc., and bake in a preheated moderate oven of 350°F for 15 minutes. Season to taste.

Source:
Henri Charpentier [1945]:  Food and Finesse: The Bride’s Bible. Privately printed, Chicago, IL, USA.  Recipe here.   From Charpentier’s and Burroughs’ time in Chicago, in the early 1940s.