Egg and Pepper Croustades

Egg and Pepper Croustades
Staff Writer
Egg and Pepper Croustades

Cara Howe

Egg and Pepper Croustades

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.

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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

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
8µg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
21mg
2%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
13mg
2%
Sodium, Na
100mg
7%
Water
11g
0%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.