Reference > Farmer's Cookbook > EGGS > Scrambled Eggs with Tomato Sauce
  Scrambled Eggs Scrambled Eggs with Anchovy Toast  
CONTENTS · BIBLIOGRAPHIC RECORD

Scrambled Eggs with Tomato Sauce

6 eggs
4 tablespoons butter
13/4 cups tomatoes
1 slice onion
2 teaspoons sugar
1/2 teaspoon salt
1/8 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 same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.


CONTENTS · BIBLIOGRAPHIC RECORD
  Scrambled Eggs Scrambled Eggs with Anchovy Toast  
 
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