Scrambled Eggs with Tomato Sauce

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 5 eggs
  • ½ cup milk or water
  • ½ teaspoon salt
  • teaspoon pepper
  • 2 tablespoons butter

Method

Beat eggs slightly with silver fork; add salt, pepper and milk. Heat omelet pan, put in butter, and when melted, turn in mixture. Cook until of creamy consistency, stirring and scraping carefully from bottom of pan. Have the following Tomato Sauce ready, stir it into the scrambled eggs, and serve hot on toast or crackers.