Modern Scrambled Eggs with Tomato Sauce

Ingredients

• 4 Eggs (Large)
• 1 cup Canned crushed tomatoes
• 1 teaspoon Sugar
• 2 tablespoons Butter
• 0.25 Onion (Small, finely chopped)
• 0.25 teaspoon Salt
• 0.0625 teaspoon Black pepper
• 2 slices Whole wheat bread (For serving)
• 1 tablespoon Anchovy paste (For Anchovy Toast variation)
• 0.5 cup Milk (For Eggs à la Buckingham variation)
• 2 tablespoons Grated mild cheese (Cheddar or Monterey Jack, for Eggs à la Buckingham variation)
• 3 tablespoons Tomato purée (For Eggs à la Turk variation)
• 3 tablespoons Chicken livers (Sautéd, for Eggs à la Turk variation)
• 1 tablespoon Bacon fat (For Eggs à la Turk variation)

Instructions

1. 1In a small saucepan, combine the crushed tomatoes and sugar. Simmer over low heat for 5 minutes.
2. 2In a skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3 minutes, until softened and translucent.
3. 3Remove the onion from the skillet (optional). Add the tomato sauce, salt, and pepper to the skillet. In a bowl, lightly beat the eggs. Pour the eggs into the skillet with the tomato sauce. Cook over low heat, stirring gently, until the eggs are set but still slightly moist.
4. 4Serve the scrambled eggs with tomato sauce immediately with whole wheat toast.
5. 5Spread thin slices of buttered toast with anchovy paste. Arrange on a platter and cover with the scrambled eggs.
6. 6Make milk toast (toast bread and soak in milk). Arrange five slices of milk toast on a platter. Use the recipe for Scrambled Eggs, having the eggs slightly underdone. Pour eggs over toast, sprinkle with grated mild cheese. Put in oven to melt cheese, and finish cooking eggs.
7. 7Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon tomato purée on each piece, and in the centre of purée one-half tablespoon chickens’ livers sautéd in bacon fat.
8. 8Prepare Scrambled Eggs (4 eggs).