Tomato-and-Egg-Toast

Ingredients

• Tomatoes, fresh, 2
• Finely chopped ham, 1 tablespoon
• Butter, 1 tablespoon
• Eggs, well beaten, 2
• Chopperd onion
• Buttered toast

Method

1. 1

   If fresh tomatoes, put them in boiling water, then peel and chop them.

2. 2

   Melt the butter in a small pan, add the tomatoes, ham, and some chopped onion.

3. 3

   Cover, and cook gently for 10 minutes, or till the tomatoes are quite soft.

4. 4

   Make buttered toast.

5. 5

   When the contents of the pan are cooked enough, add the eggs, stir till thick, and serve hot, on the 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.

TOMATO-AND-EGG-TOAST Tomatoes, fresh, 2 (or, 4 tablespoons of pulp). Finely chopped ham, 1 tablespoon, Butter, 1 tablespoon. Eggs, well beaten, 2, Chopperd onion, Buttered toast

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