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5.0 from 3 votes

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 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 5 servings
Calories: 150 kcal
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  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.

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

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

% 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.