EGGS A LA LAUSANNE
Add a small onion, minced very fine, a couple of stalks of chopped celery, and salt and pepper to taste to a pint of stewed tomatoes in which the hard lumps have been broken or chopped. Heat it to the boil and let it cook for ten minutes. Have six eggs well beaten; stir these into the tomato puree, cook for five minutes, and serve.
- » Green Corn Omelet
- » SCRAMBLING SCRAMBLED EGGS
- » Creamed Cheese and Eggs
- » BAKED EGGS
- » BREADED EGGS SWISS STYLE
- » Coddled Egg and Milk
- » SCOTCH EGGS
- » Pepper Omelet
- » SPANISH EGGS
- » EGGS ON ANCHOVY TOAST
- » CHEESE EGGS
- » Potato Eggs
- » Goldenrod Eggs (on toast)
- » CREAMED EGGS
- » TOMATO OMELETTE
- » BAKED EGGS, MADRID STYLE
- » CURRIED EGGS FOR SANDWICHES
- » Potato Omelet
- » Matzoth with Scrambled Eggs
- » Egg and Tomato Pie
- » Egg Cutlets
- » LYONNAISE EGGS
» Eggs with Cream Sauce and Olives- » SHIRRED EGGS
- » ASPARAGUS OMELET
» Deviled Poached Eggs- » STIRRED EGGS by Ethel Fleming
- » Snow Egg Dessert
- » Egg Baskets
- » Eggs in Tomatoes
- » AMERICAN SAVOURY OMELETTE
- » Lemon Cream Eggs
- » Cabbage and Eggs
- » EGG SALAD
- » Scrambled Eggs with Cheese
- » EGGS SCRAMBLED WITH HAM
- » Creamed Eggs and Cheese
- » French Potato Omelet
- » MRS. SENATOR MORRILL'S DEVILLED EGGS
- » SAVORY EGGS
- » Omelet a la Orange By Lule Warrenton
- » ANCHOVY EGGS
- » CURRIED EGGS
» Spanish Omelet- » CREAMED EGGS