Bookers’ mess

Bookers’ mess

By
From
Gran's Kitchen
Photographer
Sally Greer

Ingredients

Quantity Ingredient
2 tomatoes, peeled and quartered
salt and pepper
knob butter
3 eggs, beaten
parsley, to serve

Method

  1. Chop tomatoes and dry on paper towels. Sprinkle with salt and pepper. Heat butter in pan, add tomatoes, fry for 30 seconds or until just heated. Stir in eggs and scramble gently until cooked. Serve with chopped parsley.

Tip

  • To make it easier to peel the tomatoes, cover them with boiling water, drain and then rinse with cold water. Peel with a small knife.
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