Sauce Bearnaise. Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, three-fourths tablespoon tarragon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with tomato purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp).
Scrambled Eggs
5 eggs
½ cup milk
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.
Scrambled Eggs with Tomato Sauce
6 eggs