Hungarian Egg

Ingredients

• a piece of butter size of a walnut
• an onion chopped fine
• 1 pt. strained tomatoes
• 1/2 lb. mild cheese
• 3 eggs

Method

1. 1

   Melt butter in a heated pan, add chopped onion and cook until soft.

2. 2

   Add strained tomatoes, bring to a boil, add cheese, and stir until smooth.

3. 3

   Break in eggs and stir until done, being careful not to break the yolks.

4. 4

   Serve on crackers or buttered toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 18. The excerpt below is the record exactly as published.

HUNGARIAN EGG.— Place a piece of butter size of a wal- nut in a pan (after having boiling water to heat the pan); let it melt, add an onion chopped fine, and cook until soft. Add 1 pt. strained tomatoes, let it come to a boil, add Yj, lb. mild cheese cut fine, stir until smooth, break in 3 eggs

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