Deborah Madison

Omelet with Croutons

Preparation info
  • Makes

    1

    serving
    • Difficulty

      Easy

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

Instead of having the usual piece of toast alongside eggs, try tucking these crispy fried croutons inside the creamy eggs. The contrasting textures come together in one mouthful. The croutons can also be dried in the oven rather than fried if you prefer to avoid the extra butter. Use a firm, homemade white or whole grain bread.

Ingredients

  • 2 to 3 teaspoons butter or light olive oil
  • 1 slice bread, cut into small cubes
  • 2<

Method

Melt the butter in a small frying pan, add the bread cubes, and toss them in the butter. Turn them constantly until they are browned and crisp on all sides. Set them aside.

Season the beaten eggs with salt and pepper. Melt additional butter in the pan, add the eggs, and cook them over medium heat. Bring the outer edges of egg into the middle of the pan with a fork and tilt the pan so th