Scrambled Eggs with Tomatoes

Ingredients

• 3- eggs.
• 1 i teacupful sweet milk
• i oz. butter
• | i good-sized tomato
• Salt
• pepper

Method

1. 1

   Whip the eggs till very light, and mix with milk and seasoning.

2. 2

   Melt the butter and pour in mixture.

3. 3

   Let all cook till firm without stirring.

4. 4

   Ease from the edges of pan.

5. 5

   Cut the tomato in dice, and heat between two plates.

6. 6

   Put half on dish and pour scrambled eggs over, then put remainder of tomato on top.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 28. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH TOMATOES. 3- eggs. 1 i teacupful sweet milk, i oz. butter. | i good-sized tomato. Salt and pepper

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