Scrambled Eggs with Tomatoes

Ingredients

• Tomatoes, % can
• Butter, 1 large tablespoon
• Eggs, well beaten, 6
• Chopped onion
• Salt
• Pepper
• Herbs
• Thin buttered toast

Method

1. 1

   Stew the tomatoes with some chopped onion; salt and pepper herbs to season; then rub through a sieve.

2. 2

   Return it to the fire, and add 1 large tablespoon of butter.

3. 3

   When bubbling, add the eggs which have been well beaten, and stir until the mixture is thickened.

4. 4

   Dip out by spoonsful, and spread on hot thin buttered toast.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 47. The excerpt below is the record exactly as published.

SCRAMBLED EGGS, WITH TOMATOES Tomatoes, % can. Butter, 1 large tablespoon, Eggs, well beaten, 6, Chopped onion, Salt, pepper, herbs, Thin buttered toast

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