Tomatoes with Eggs

Ingredients

• 2 eggs
• 1 teaspoon vegetable butter
• a little salt

Method

1. 1

   Cut ripe tomatoes into quarters and put them in a small covered saucepan.

2. 2

   Add a little salt and bring to a boil.

3. 3

   Drain off the juice, add vegetable butter, and reheat.

4. 4

   In a hot oiled skillet, break in the eggs and stir quickly until soft cooked.

5. 5

   Add the tomatoes, mix lightly, and serve on toast.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 126. The excerpt below is the record exactly as published.

a little salt, and bring to a good boil. Turn them into a colander, and drain off the juice; then add i teaspoon vegetable butter, and reheat. Have a skillet oiled. When hot, break in 2 eggs

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