Perfect for an elegant Sunday brunch served with a hot, toasted baguette, this recipe comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Beat eggs until frothy.
- Blend in sherry and tomato sauce; add seasonings.
- Melt butter in frying pan and pour in the mixture.
- Cook slowly, stirring until eggs begin to set.
- Sprinkle with grated orange rind and serve at once.