L’Omelette aux Croûtons

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