Scrambled Eggs with Tomatoes, 2 (CEufs Brouilles aux Tomates)

Ingredients

• 2 tomatoes
• 1 oz. butter
• 1 tea-sp. chopped onion
• 1 oz. ham (chopped)
• 2 eggs
• 1 or 2 slices of toast
• Parsley
• Pepper and salt

Method

1. 1

   Put the tomatoes into boiling water for a minute, lift them out, dry and peel them; then cut them in small pieces.

2. 2

   Melt the butter in a small saucepan, add the tomatoes, onion, and ham, cook for about 10 minutes, and season to taste.

3. 3

   Remove the pan from the fire, and add the eggs well beaten.

4. 4

   Stir again over the fire until the mixture becomes thick, but on no account must it be hard.

5. 5

   Cut the toast into neat fingers or fancy-shaped pieces, put a little of the mixture on each, garnish with parsley, and serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 521. The excerpt below is the record exactly as published.

Scrambled Eggs with Tomatoes, 2 (CEufs Brouilles aux Tomates) 2 tomatoes. 1 oz. butter. 1 tea-sp. chopped onion. 1 oz. ham (chopped). 2 eggs. 1 or 2 slices of toast. Parsley. Pepper and salt

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