Egg and Pepper Croustades

Egg and Pepper Croustades
Cara Howe

Ingredients

  •   Four 1-inch-thick slices white loaf bread, or eight 1-inch-thick slices French bread
  • 3 1/2 Tablespoons  butter, melted
  • red, orange, and/or yellow bell peppers, cored and diced very finely
  • 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.

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

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.

Nutrition

Calories per serving:

362 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

18%

Servings:

4
  • Fat 85g 130%
  • Carbs 106g 35%
  • Saturated 40g 201%
  • Fiber 14g 55%
  • Trans 2g
  • Sugars 46g
  • Monounsaturated 26g
  • Polyunsaturated 11g
  • Protein 69g 137%
  • Cholesterol 1,601mg 534%
  • Sodium 1,189mg 50%
  • Calcium 612mg 61%
  • Magnesium 145mg 36%
  • Potassium 1,523mg 44%
  • Iron 12mg 64%
  • Zinc 7mg 47%
  • Phosphorus 1,080mg 154%
  • Vitamin A 1,049µg 117%
  • Vitamin C 196mg 327%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 8mg 40%
  • Vitamin B6 1mg 53%
  • Folic Acid (B9) 402µg 101%
  • Vitamin B12 4µg 65%
  • Vitamin D 10µg 2%
  • Vitamin E 6mg 32%
  • Vitamin K 13µg 16%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...