Recipes > Eggs > Egg and Tomato Sauce

Egg and Tomato Sauce


  • 4 eggs
  • 1 teacupful of tomato sauce
  • 1/2 ounce of butter


Melt the butter in a flat dish; break the eggs carefully into it without breaking the yolks, and place the dish on the stove until the eggs are set. Heat the tomato sauce, which should be well seasoned, and pour it over the eggs. Serve very hot, with sippets of Allinson wholemeal toast.


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Dr. Allinson's Cookery Book (1915).

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