Scrambled Eggs with Tomatoes, Red Peppers and Croûtes

Name: Scrambled Eggs with Tomatoes, Red Peppers and Croûtes
Ingredients: 12 large eggs, beaten well with ¼ pint/140 ml creamy milk; 1 garlic clove, skinned and chopped finely; 3 oz/84 g butter; Bread, crusts removed, cut into whatever size you choose – I like to make the croûtes about 2 inches/5 cm square; Bread, crusts removed, cut into whatever size you choose – I like to make the croûtes about 2 inches/5 cm square; Bread, crusts removed, cut into whatever size you choose – I like to make the croûtes about 2 inches/5 cm square; Butter and olive oil for frying; Butter and olive oil for frying; 3 red peppers, skinned and chopped; 4 tomatoes, each skinned, de-seeded, and the flesh chopped neatly; Salt, pepper and a dash of Tabasco sauce; Salt, pepper and a dash of Tabasco sauce; Salt, pepper and a dash of Tabasco sauce; 12 large eggs, beaten well with ¼ pint/140 ml creamy milk

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These both look good and taste good. You can do so much of the preparation the night before – the eggs can be beaten all ready to scramble, the tomatoes can be skinned, de-seeded and chopped, and the peppers can be grilled, skinned and chopped, all ready to fold into the scrambled eggs. The croûtes (fried bread) can be made the day before, too, and reheated.

Ingredients

Breakfast
Vegetarian

Ingredients

Method