|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Croustade Egg Basket
|
|
by:
Samantha Smith
|
|
|
|
Croustade Egg Basket Recipe is a very impressive and elegant looking breakfast dish created with unsliced bread, butter, eggs and milk.
|
INGREDIENTS
|
|
Croustade Basket:
|
|
1 loaf unsliced bread
|
|
1/3 cup melted butter or margarine
|
|
Scrambled Eggs:
|
|
6 eggs
|
|
6 tablespoons milk, cream, or undiluted evaporated milk
|
|
1/4 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
3 tablespoons butter or margarine
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Croustade Basket: Neatly trim the crusts from top and sides of loaf. Using a sharp pointed knife, hollow out center, leaving 1-inch sides and bottom. Brush inside and out with melted butter. Place on a baking sheet.
|
|
|
|
2:
Toast in a 400°F oven 10 to 15 minutes, or until golden brown and crisp. Fill with scrambled eggs (double recipe), and serve with "Mushroom Caraway Sauce". (search recipes)
|
|
|
|
3:
Scrambled Eggs: Beat the eggs, milk, salt, and pepper together until blended. Heat an 8 or 10-inch skillet until hot enough to sizzle a drop of water. Melt butter in skillet.
|
|
|
|
4:
Pour egg mixture into skillet and cook over low heat. With a spatula, lift mixture from bottom and sides of skillet as it thickens, allowing uncooked portion to flow to bottom. Cook until eggs are thick and creamy.
|