Recipe: Creole Eggs

  • 1 tablespoon butter, 1 teaspoon salt
  • 1 tablespoon chopped onion, 1 teaspoon Worcestershire Sauce
  • 1 tablespoon chopped green pepper, 3 EGGS
  • 2 cups tomato, 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.

Better Meals for Less Money, by Mary Green (Year 1909)