Omelet with Croûtons
Ingredients
- 1 cup bread cut in ⅓ inch cubes
- Butter
- 5 eggs
- 4 tablespoons cream
- ½ teaspoon salt
- ⅛ teaspoon pepper
Steps
- Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt, pepper, and croûtons. Put two tablespoons butter in hot omelet pan, and as soon as melted and slightly browned turn in mixture and cook same as French Omelet.
More recipes with bread, butter, eggs or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.