- 3 eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- Dash pepper
- 3 tablespoons finely chopped onion
- 1 tablespoon plus 2 teaspoons butter, softened and divided
- 1 small fresh tomato, seeded and diced
- 2 slices bread, toasted
- In a bowl, whisk together the eggs, milk, salt and pepper. Set aside. In a skillet, saute onion in 1 tablespoon butter until tender. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in tomato. Spread each slice of toast with 1 teaspoon remaining butter. Spoon egg mixture over toast. Yield: 2 servings.
Originally published as Tomato-Egg Scramble in Reminisce January/February 2004, p49
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