The Boston cooking-school cook book

by Fannie Merritt Farmer

Scrambled Eggs with Tomato Sauce

6 eggs

1¾ cups tomatoes

2 teaspoons sugar

4 tablespoons butter

1 slice onion

½ teaspoon salt

⅛ 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.