Kentucky Egg and Tomato Scramble Recipe from 1800

Kentucky Egg and Tomato Scramble Recipe
from the 1800's

4 eggs, well beaten
2 medium, dead ripe fresh picked tomatoes
2 Tbls fat {bacon dripping or butter}
salt and fresh ground pepper, to taste

Place abt 2 Tbls bacon drippings in skillet, preheat.
Peel tomatoes, cutting out all hard areas.
Slice them in quarters or eighths and place in hot skillet.
Add salt and pepper.
Cover.
Reduce the heat and let the tomatoes simmer until they become a 'paste'
about 15-20 minutes.
Stir often to prevent sticking.
Add the beaten eggs and stir until eggs are done.
Mixture will be fluffy and moist.

variations:
add in with the simmering tomatoes any combination of the following:
small diced onion or
1 or 2 Tbls diced green or red pepper
sprinkle of chopped chives
dash of tobasco or
worchestershire or
soy sauce.

Serve with freshly cooked bacon strips
hot buttered biscuits or toast points.

This dish was often served for lunch, brunch or Sunday night Supper. In the early 1900's in Kentucky, it was often served daily towards the end of tomato season. Nothing ever went to waste from the family garden.



Diary of a Kentucky Cook