226.—SCRAMBLED EGGS WITH TOMATO
| ½ can condensed tomato soup | 4 eggs slightly beaten |
| 1/8 teaspoon soda | 6 slices buttered toast |
Heat soup in an omelet pan; add soda, and stir while foaming; add eggs, scramble slowly with a fork until firm, and serve on toast. Garnish with toast points.
227.—SHIRRED EGGS
Grease individual egg shirrers or a platter which can be put in oven; cover bottom of dish with white sauce or left-over gravy, sprinkle with left-over vegetables or bits of meat chopped; carefully break an egg into dish for each person, dust with salt and pepper; sprinkle with buttered crumbs, and bake in a moderate oven until egg is set.
228.—SHIRRED EGGS WITH HAM
| 1 cup finely chopped cooked ham | ½ cup Buttered Crumbs (see No. 472) |
| 1 cup soft bread crumbs | 4 eggs |
| ½ cup milk | Salt and pepper |
Mix ham, soft crumbs, and milk, and spread in four buttered egg shirrers; make a hollow in the middle, break an egg into it, season lightly with salt and pepper, cover with buttered crumbs, and bake until egg is set.
229.—SOUFFLÉED EGG WITH HAM TOAST
For each person cut a round of bread three inches in diameter; spread with finely chopped ham moistened with milk, stock, or gravy; add a few grains of salt to the white of an egg, and beat very stiff; mound on ham, make a depression in the center, put in the yolk, dust lightly with salt and pepper, and bake in a moderate oven until egg is firm. When several pieces of toast are to be made, keep the yolks in separate dishes until needed, but beat the whites together.