Scrambled Eggs with Tomatoes

Ingredients

• one small slice onion
• two tablespoons butter
• one cup tomatoes
• one teaspoon sugar
• one-half teaspoon salt
• a few grains pepper
• four eggs

Method

1. 1

   Fry onion in butter for five minutes.

2. 2

   Add tomatoes, sugar, salt, and pepper, and cook for five minutes.

3. 3

   Add slightly beaten eggs and cook same as Scrambled Eggs.

4. 4

   Serve with whole wheat or brown bread toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

Scrambled Eggs with Tomatoes Fry one small slice onion in two tablespoons butter, five minutes. Add one cup tomatoes, one teaspoon sugar, one-half teaspoon salt, a few grains pepper, and cook five minutes. Add four eggs

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