Eggs with Tomatoes

Ingredients

• 3 tablespoonfuls Crisco
• 2 tablespoonfuls cream
• 4 even-sized tomatoes
• 1 tablespoonful chopped pimiento
• 3 eggs
• Salt and pepper to taste
• Parsley
• 6 rounds buttered toast

Method

1. 1

   Select ripe tomatoes, remove stems, cut in halves, and fry lightly in Crisco.

2. 2

   Beat eggs with cream, pimientos, rest of Crisco, seasonings, and stir until creamy.

3. 3

   Place each half tomato on toast, divide egg mixture into tomatoes, garnish with parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 76. The excerpt below is the record exactly as published.

Eggs with Tomatoes 3 tablespoonfuls Crisco 2 tablespoonfuls cream 4 even-sized tomatoes 1 tablespoonful chopped 8 rounds buttered toast pimiento 3 eggs Salt and pepper to taste Parsley

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