Eggs with Tomatos

Ingredients

• four eggs
• one pound of tomatos
• two ounces of butter

Method

1. 1

   Melt butter, add sliced tomatos, season, and stew until tender.

2. 2

   Beat eggs and stir in, cooking until thickened.

3. 3

   Serve on hot buttered toast.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 73. The excerpt below is the record exactly as published.

EGGS WITH TOMATOS. Ingredients : Six eggs, six tomatos. Break the eggs carefully into a pan filled with boiling oil or butter, and fry them until the whites are crisp. Divide the tomatos and fry them lightly in the butter. Place them in a dish, sprinkle with pepper and salt, and lay the eggs over them. Serve very hot. Mrs. H. W. O’Melveny. EGGS A LA GITANA. Ingredients : Eight eggs, two onions, one dessertspoonful of flour, two ounces of butter, one gill of stock. Boil the eggs for ten minutes, throw them into cold water, and take off the shells; cut them into large dice. Slice the onions very thin, and fry them in the butter. Mix the flour in the stock, add to the onions, and stir until it boils.' Put EGGS 119 the eggs into the sauce, and warm them through. Serve with croutons of fried bread. Mrs. H. W. O’Melveny. EGGS IN GREEN PEPPERS. Use large green peppers ; wash them, and with a knife cut lengthwise in two sections. Remove the seed and invert on a sieve to drain. Sprinkle a few buttered crumbs in each pep- per, or minced ham and crumbs moistened with cream. Break an egg carefully in each half pepper, season lightly with salt and pepper and bake until the white of the egg is set. Serve on rounds of bread lightly browned in butter. A good luncheon dish. Mrs. A. Petsch. EGGS WITH TOMATOS. Ingredients : Four eggs, one pound of tomatos

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