American•quick
Tomato Egg Scramble
Recipe for Tomato Egg Scramble with butter and crackers on toast from a 1913 cooking magazine called Cooking Club. Simple breakfast dish.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup tomato pulp
- 5 large well-beaten eggs
- 1/2 cup broken water crackers ((or any crackers you like))
- 2 tablespoons butter, melted
- Toasted bread
- Salt and pepper to taste
- Butter or oil for greasing the skillet
Instructions
- 1
To make the tomato pulp, rub tomatoes through a sieve or wire mesh strainer.
- 2
In a mixing bowl, whisk the eggs until they are well beaten.
- 3
Add the tomato pulp, broken crackers and melted butter. Whisk to combine.
- 4
Grease a medium skillet and heat over medium. Cook the scrambled egg mixture, stirring constantly, until desired doneness.
- 5
Serve over toast.