Scrambled Eggs with Tomato Sauce

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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


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