Recipes > Eggs > Creole Eggs

Creole Eggs


  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped green pepper
  • 2 cups tomato
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 3 eggs
  • 2 tablespoons cheese


Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice.


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Better Meals for Less Money (1917).

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