Aunt Emery's Tomato Eggs

Ingredients

• 1 pint of stewed tomatoes
• 1 teaspoonful sugar
• 1 tablespoonful of butter
• 1 small onion
• 1/2 tablespoonful flour
• 4 eggs
• salt
• pepper

Method

1. 1

   Cook onion in butter until a light brown.

2. 2

   Take out onion and add flour.

3. 3

   Cook with butter 3 to 5 minutes and then add tomatoes, sugar, salt and pepper.

4. 4

   When sauce begins to thicken, drop in eggs and poach them in sauce.

5. 5

   Have buttered toast ready and place an egg on each piece.

6. 6

   Pour half a cup of sauce over each egg.

Nutrition per serving

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 14. The excerpt below is the record exactly as published.

s 1 tablespoonful flour 6 eggs, beaten 13^ cups tomatoes, salt and pepper not strained H cupful chopped green peppers or pimentoes Melt butter. Cook onion in it till yellow. Add flour and stir till smooth. Add tomatoes and mushrooms, green peppers or pimentoes. Stir about 4 minutes. Add beaten eggs very slowly and finish cooking over hot water. Serve on buttered toast. Aunt Elinor's Plain Omelet Beat yolks and whites of eggs together, not too thoroughly. Add salt and pepper and dessert spoonful of cream to each egg. Turn into smooth, hot, buttered frying-pan. Keep lifting with knife until egg is set. Let brown. Turn with knife, right Eggs and Entrees 47 edge towards middle and left edge to meet it. Hold platter upside down over omelet, invert pan quickly and flop omelet onto platter. Garnish with parsley. For asparagus, jelly, mushroom, peas or ham omelet, have filling hot and pour a little onto omelet before folding but not enough to be sloppy. After omelet is on platter, pour remainder around but not over it. A four egg omelet is about the limit for easy handling. Aunt Elinor's Souffle Omelet Beat yolks and whites of eggs separately. Salt and pepper. (Omit pepper for all sweet omelets.) Add dessert-spoonful of milk to each egg. (Cream makes it too heavy.) Fold yolks gently into whites. Pour into smooth, hot, buttered frying- pan. Lift with knife so that liquid egg runs under. When browned, slip frying-pan into oven to set top of omelet. Take from oven and double in one fold. Hold platter upside down over it and flop it into it by inverting frying-pan quickly. This is the base for a rum omelet. Aunt Elinor's French Rum Omelet 4 Make soufile omelet as above. Turn into fire-proof platter. Powder thickly with granulated sugar. Slip under gas until sugar carmels. Pour rum around it. Light and carry while blazing to the table. 48 £ggs and Entrees Aunt Emery's Tomato Eggs (for the chafing-dish) 1 pint of stewed tomatoes 1 teaspoonful sugar 1 tablespoonful of butter 4 eggs 1 small onion salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.