Scrambled Eggs With Tomato

Scrambled Eggs With Tomato

Ingredients:
3 Tb. fat
1 slice onion
1 c. stewed tomatoes
1/2 tsp. salt
1/8 tsp. pepper
6 eggs

Directions:
Put the fat into a frying pan, and when this grease is hot add the slice
of onion and fry it until it is brown. Remove the onion from the fat,
and add the stewed tomatoes, salt, and pepper. Then beat the eggs
slightly and add them to the hot tomato. Stir the mixture slowly from
the bottom of the pan until it is slightly thickened. Remove from the
pan and serve hot.
56. SCRAMBLED EGGS ON TOAST.--The addition of cheese to eggs, as in the
accompanying recipe, makes a dish that is very high in protein and
usually pleasing in flavor. So as not to overcook the eggs in this dish,
they should be cooked only slightly in the pan, because they receive
additional cooking when the dish is placed in the oven to melt the
cheese. Browning the cheese slightly on top makes a very attractive
dish, especially when garnished with parsley.
SCRAMBLED EGGS ON TOAST
(Sufficient to Serve Six)