Tomato and Egg Scramble

Ingredients

• half a small finely-minced onion
• one ounce of butter
• three peeled and sliced tomatoes
• four well-beaten eggs
• a teaspoonful of chopped parsley
• season with salt
• and pepper

Method

1. 1

   Fry the onion in butter until pale brown, add tomatoes and cook for five minutes.

2. 2

   Season, stir in beaten eggs and parsley, cook like scrambled eggs, and serve on toasted bread.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

half a small finely-minced onion in one ounce of butter ; when of a pale brown colour, add three peeled and sliced tomatoes. Cook for five minutes, season with salt and pepper, stir in four well- beaten eggs, slightly seasoned, and a teaspoonful of chopped parsley

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