Scrambled Eggs with Tomato Sauce

Name: Scrambled Eggs with Tomato Sauce
Ingredients: 6 eggs; 1¾ cups tomatoes; 2 teaspoons sugar; 4 tablespoons butter; 1 slice onion; ½ teaspoon salt; ⅛ teaspoon pepper

Ingredients

6 eggs
1¾ cups tomatoes
2 teaspoons sugar
4 tablespoons butter
1 slice onion
½ teaspoon salt
⅛ teaspoon pepper

Steps

Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.

More recipes with eggs, tomatoes, butter or onion

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.