Reference > Farmer's Cookbook > EGGS > Omelet with Croûtons
  French Omelet Eggs with Spinach à la Martin  
CONTENTS · BIBLIOGRAPHIC RECORD

Omelet with Croûtons

1 cup bread cut in 1/3 inch cubes
4 tablespoons cream
Butter
1/2 teaspoon salt
5 eggs
1/8 teaspoon pepper

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  French Omelet Eggs with Spinach à la Martin  
 
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