Scrambled Eggs with Tomato Sauce

Ingredients

• 1 1/2 cups tomatoes
• 2 teaspoons sugar
• 4 tablespoons of butter
• 1 slice of onion
• 4 eggs
• entire wheat bread or brown bread toast

Method

1. 1

   Simmer tomatoes and sugar for 5 minutes; fry butter and onion for 3 minutes, remove onions and add tomatoes, seasoning, and eggs slightly beaten.

2. 2

   Cook same as scrambled eggs.

3. 3

   Serve with whole wheat or brown bread toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 39. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH TOMATO SAUCE.— Simmer 1^ cups tomatoes and 2 teaspoons sugar 5 minutes; fry 4 table- spoons of 'butter and 1 slice of onion 3 minutes, remove onions and add tomatoes, seasoning and eggs slightly beaten, cook same as scrambled eggs. Serve with entire wheat 'bread or brown bread toast. — Mrs. Almond Case* Palatine, 111. EGGS SCRAMBLED WITH TOMATOES AND GREEN PEPPER. — Remove the seeds and veins from a green pepper and cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in quarters, cook the peppers and tomatoes in 2 tablespoons of butter until the liquid is reduced, then season with salt and keep hot. Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 eggs, beaten without separating, until a full spoonful can be taken up, and season with salt. Stir and cook until the eggs become thick and creamy; add meanwhile 2 tablespoons of butter in pieces. Serve the 2 dishes together. — Mrs. John Adkins, Wheeling, 111. SCRAMBLED EGGS, CAMPERS' OR HOBO STYLE.— Put a little milk or water in a pan, can or any available cooking uten- sil, bring to a boil, beat eggs in another vessel, add to boiling fluid, season and stir until set. This requires no grease. — E. G. Harris, Winnetka, 111. EGGS A LA SHEARER.— Boil 5 fresh eggs 3 min-utes: re- move shells, without breaking whites; put eggs in a shallow bak- ing dish. Make a cream sauce with 1 pt. sweet milk, 1 tablespoon of butter and 1 teaspoon of flour made smooth with cream, and 1 teaspoon salt. Cook 5 minutes. Cover the eggs with this sauce, COOK COUNTY COOK BOOK 63 and sprinkle grated cheese on top, dot with bits of butter and brown in the oven. Serve in the baking dish. — ^^Mrs. Geo. Earle, Wheeling, 111. SHIRRED EGGS AU MIRROR.— Break eggs into individual baking dishes or paper cases, one in a dish, set in the oven to bake and baste v^ith melted butter, during the cooking, to give them a glossy, shiny appearance. Serve on the dish in which they are cooked. — Mrs. Emmet Edmonds, Glencoe, 111. VARIATION 1. — Mix 2 tablespoons each of bread crumbs and chopped chicken or other fowl, ham or other left-over meat (or use bread alone) with the cream to make a batter; season with salt and pepper. Line a buttered china or paper case or individual baking dish with the batter; break an egg into the dish, and, if desired, cover with batter; bake on a folded paper in a dish con- taining hot water, until the egg is set. Serve from the dish. In- stead of meat and -bread add handful of chopped mushrooms with a little imdnced onions sprinkled over the bottom and chopped parsley sprinkled over the egg before baking. Baste with batter while baking. — ^Mrs. Geo. F. Brady, Mayfair, 111. EGGS SHIRRED IN TOMATOES.-^Cut circular pieces from the stem ends of the tomatoes and remove part of the pulp; season with salt and pepper, also with onion juice and parsley if desired; break an egg into each tomato and cook in a slow oven until the egg is set, feasting wifh melted butter. Serve on rounds of buttered toast; or put the tomatoes into the oven on rounds of bread brushed over on all sides with melted butter; remove the tomatoes on the bread to the serving dish. Garnish with curled celery. Serve with cream sauce, poured round the toast. — ^Mrs. F. Farley, Wilmette, 111. EGGS AND SHRIMPS (A Cuban Dish).— Make a white sauce of 1 large tablespoon of butter and 1 of flour; when it bubbles add a teaspoon of onion juice and twice as much green sweet pepper, minced fine, with salt and a saltspoon of sugar. Boil up and stir in a can of shrimps, previously washed and drained. Cook for 5 minutes; remove to the table and mix it gradually, stirring all the time, 4 eggs

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