SCRAMBLED EGGS WITH TOMATO
(Sufficient to Serve Six)
3 Tb. fat
1 slice onion
1 c. stewed tomatoes
1/2 tsp. salt
1/8 tsp. pepper
6 eggs
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)
6 eggs
3/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. fat
1/2 c. grated cheese
6 slices of toast
Beat the eggs slightly, and to them add the milk, salt, and pepper. Melt
the fat in a frying pan, and when it is hot add the egg mixture. Stir
the mixture as it cooks until it has thickened slightly; then pour it
over the slices of toast placed in a shallow pan. Sprinkle the grated
cheese over the top, and place under a lighted broiler or in a very hot
oven until the cheese melts.
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