Egg and Pepper Croustades

Staff Writer
Egg and Pepper Croustades
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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4
Servings
275
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
19g
30%
Sugar
2g
N/A
Saturated Fat
9g
47%
Cholesterol
348mg
100%
Protein
13g
27%
Carbs
13g
4%
Vitamin A
239µg
27%
Vitamin B12
0.9µg
14.3%
Vitamin B6
0.3mg
16.1%
Vitamin C
171mg
100%
Vitamin D
2µg
1%
Vitamin E
1mg
6%
Vitamin K
3µg
3%
Calcium
88mg
9%
Fiber
1g
5%
Folate (food)
72µg
N/A
Folate equivalent (total)
83µg
21%
Folic acid
7µg
N/A
Iron
2mg
13%
Magnesium
28mg
7%
Monounsaturated
6g
N/A
Niacin (B3)
1mg
7%
Phosphorus
220mg
31%
Polyunsaturated
2g
N/A
Potassium
360mg
10%
Riboflavin (B2)
0.5mg
28.9%
Sodium
192mg
8%
Thiamin (B1)
0.1mg
9.3%
Trans
0.4g
N/A
Zinc
1mg
10%

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