- Lorenzo Delmonico born (1881)
Egg and Pepper Croustades
- Four 1-inch-thick slices white loaf bread, or eight 1-inch-thick slices French bread
- 3 1/2 Tablespoons butter, melted
- 2 red, orange, and/or yellow bell peppers, cored and diced very finely
- 8 eggs
- 1/4 Cup milk
- 1/4 Teaspoon dried oregano
- Freshly ground pepper, to taste
This is an attractive and unusual way to serve eggs. Crisp, buttery toasted bread squares serve as shells for creamy scrambled eggs. Have everything that you plan to serve with the croustades ready when you begin. You will need about half a loaf of unsliced homemade-type white bread, or you can use French bread.
Preheat the oven to 300 degrees.
Remove the crusts from the bread. Bit by bit tear out the center of each slice, leaving a ¾-inch wall, or a ½-inch wall if using French bread. Save the crusts and centers to make breadcrumbs. Melt 1 ½ tablespoons of the butter. Lightly brush the bread all over with the melted butter, and place the slices on a cookie sheet.
Bake until lightly golden all over, for 5 minutes. Turn off the oven and keep the hollowed-out bread warm in it.
In a large skillet, melt 1 tablespoon of the butter over medium heat and sauté the bell peppers until very tender, about 7 minutes. Meanwhile, in a large bowl beat together the eggs, milk, and oregano just until blended. Season with pepper, to taste. Don't incorporate too much air into the eggs.
Reduce the heat to low. Add the egg mixture and stir constantly until creamy. Be sure not to overcook them. Use a tablespoon to stir for the creamiest results.
Place a croustade on each plate and spoon equal amounts of eggs into the centers, spreading some to the edges also. Cut the remaining of butter into bits and place on top of the eggs. Serve immediately.