Eggs Aux Croutons

Ingredients

• a sliced clove of garlic
• a wineglass of olive oil
• a wineglass of melted butter
• a finely chopped onion
• half a cup of stale bread
• six eggs
• two tablespoons of thick cream
• salt
• paprika

Method

1. 1

   Rub a hot pan with garlic, heat oil and butter, fry onion, strain, and fry bread until golden.

2. 2

   Beat eggs, scramble in a greased pan, adding cream, salt, paprika, and croutons just before set.

3. 3

   Garnish with bacon or sausages.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 24. The excerpt below is the record exactly as published.

EGGS AUX CROUTONS Rub a hot frying pan with a sliced clove of garlic and then heat in it a wineglass each of olive oil and melted butter. Fry a finely chopped onion for a few moments, then strain out and fry in the grease half a cup of stale bread, cut in dice, stirring to keep from burning. When golden brown, drain and keep hot. Beat six eggs enough to mix together. Pour into a well-greased omelette pan and scram- ble, adding just before they set two tablespoons of thick cream, salt, paprika

Cook this with the app: pantry check, scaling, and the assistant.