Egg and Pepper Croustades Recipe


Nutrition

Cal/Serving: 363
Daily Value: 18%
Servings: 4

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g33%
Saturated10g50%
Trans0g0%
Carbs27g9%
Fiber3g14%
Sugars12g0%
Protein17g34%
Cholesterol400mg133%
Sodium300mg13%
Calcium154mg15%
Magnesium37mg9%
Potassium382mg11%
Iron3mg16%
Zinc2mg12%
Phosphorus271mg39%
Vitamin A1084IU22%
Vitamin C49mg82%
Thiamin (B1)0mg17%
Riboflavin (B2)1mg35%
Niacin (B3)2mg10%
Vitamin B60mg13%
Folic Acid (B9)101µg25%
Vitamin B121µg16%
Vitamin D2µg1%
Vitamin E2mg8%
Vitamin K3µg4%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Egg and Pepper Croustades
Cara Howe

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.

Click here to see Easy Vegetarian Recipes That Are 'Simply Satisfying'.

2.125
Ratings16

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Adapted from "Simply Satisfying" Jeanne Lemlin (The Experiment, 2012)

Servings: 4

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