A SAVOURY DISH.
Scrambled Eggs with Tomato.— ients: Two tomatoes, two eggs, ( , nn tablespoonful of milk, a sprinkling of salt and popper, one ounce of butter, a little dripping. . Cut the tomatoes in half across, and fry them for a few minutes in a little dripping or bacoii fat. Place them on a hot dish, pile the scrambled eggs upon them and serve. To scramble the eggs: beat the eggs lightly, just enough to mix the yolk and white. Mix with them a little salt, pepper and the milk. Melt the butter in a small stewpan, pour in the egg mixture, stir well over gentle heat until the mixture is thick.
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https://paperspast.natlib.govt.nz/newspapers/NZH19250530.2.170.50.5
Bibliographic details
New Zealand Herald, Volume LXII, Issue 19031, 30 May 1925, Page 6 (Supplement)
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111A SAVOURY DISH. New Zealand Herald, Volume LXII, Issue 19031, 30 May 1925, Page 6 (Supplement)
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