L’Omelette aux Croûtons

Omelette with diced fried bread

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


Per person

  • 1 thick round of bread
  • 1–2 tablespoons pork or goose fat


Cut the crusts off the slice of bread, then cut it into cubes. Brown these on all sides in some of the fat until they are crisp. Season the eggs, beat them very lightly.

Heat a frying pan well until you can feel the heat on the palm of your hand held a few inches above it. Put in the rest of the fat and see that it is well spread before tipping in the eggs, covering all the area of the