Tomato Egg Scramble
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5.0
3 reviews
Excellent
Tomato Egg Scramble
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Recipe for Tomato Egg Scramble with butter and crackers on toast from a 1913 cooking magazine called Cooking Club. Simple breakfast dish.
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Ingredients
- 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
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Instructions
- To make the tomato pulp, rub tomatoes through a sieve or wire mesh strainer.
- In a mixing bowl, whisk the eggs until they are well beaten.
- Add the tomato pulp, broken crackers and melted butter. Whisk to combine.
- Grease a medium skillet and heat over medium. Cook the scrambled egg mixture, stirring constantly, until desired doneness.
- Serve over toast.
Notes
- You will also need: Sieve or mesh strainer, small mixing bowl, medium skillet or frying pan
- Adapted from Cooking Club Magazine, March 1913
- Tip: If you need a little help with cooking the eggs, follow my easy instructions for making Fluffy Moist Scrambled Eggs.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
198mg
(66%)
Sodium
169mg
(7%)
Potassium
187mg
(5%)
Sugar
2g
(4%)
Vitamin A
630IU
(13%)
Vitamin C
8.9mg
(10%)
Calcium
42mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 198mg | 66% |
| Sodium | 169mg | 7% |
| Potassium | 187mg | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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