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Elegant Scrambled Egg Croustades with Bell Peppers – vegetarian recipe
Stav Kogan

Elegant Scrambled Egg Croustades with Bell Peppers

Elevate your breakfast with Scrambled Egg Croustades: individual, golden-brown bread shells, toasted to buttery perfection, and filled with the creamiest, most velvety scrambled eggs speckled with sweet bell peppers. A fancy brunch dish that's surprisingly simple to make at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 4 slices thick-cut sturdy white bread, about 1 inch / 2.5 cm thick
  • 3 1/2 tablespoons (50 g / 1.76 oz) unsalted butter, divided
  • 2 medium red, orange, or yellow bell peppers, finely diced
  • 8 large eggs
  • 1/4 cup (60 ml) milk
  • 1/4 teaspoon (20 ml / 0.7 fl oz) dried oregano
  • Salt and freshly ground black pepper, to taste
  • For the creamiest eggs, cook them low and slow. Constant, gentle stirring with a rubber spatula prevents the eggs from becoming tough.
  • Day-old bread is your best friend for this recipe! It's firmer and easier to hollow out without tearing.
  • Feel free to add a handful of shredded cheese like Gruyère or sharp cheddar to the eggs during the last minute of cooking for extra richness.

Method
 

  1. Preheat your oven to 300°F / 150°C. 2. Prepare the bread shells: Carefully remove the crusts from each slice of bread. Gently press down and hollow out the center of each slice, leaving a sturdy wall about 3/4-inch thick. 3. Melt 1 1/2 tablespoons (30 ml / 1 fl oz) of butter.
  2. Brush the bread shells all over with the melted butter and arrange them on a baking sheet. 4.
  3. Bake for 5-7 minutes, or until the bread is lightly golden and crisp.
  4. Turn off the oven, leaving the croustades inside to stay warm. 5.
  5. While the bread bakes, melt 1 tablespoon (15 ml / 0.5 fl oz) of butter in a large non-stick skillet over medium heat.
  6. Add the finely diced bell peppers and sauté for about 7 minutes until soft and tender. 6.
  7. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper until just combined. Avoid over-whisking to keep the eggs tender. 7.
  8. Reduce the skillet heat to low.
  9. Pour the egg mixture over the sautéed peppers.
  10. Cook, stirring constantly and gently with a spatula, until the eggs are creamy and cooked to your liking. 8.
  11. Remove the warm croustades from the oven and place one on each serving plate. Spoon the scrambled egg mixture evenly into each bread shell. 9.
  12. Cut the final 1 tablespoon (15 ml / 0.5 fl oz) of butter into small pieces and dot them over the hot eggs.
  13. Serve immediately for the best texture and flavor.
  14. Don't discard the bread centers and crusts!
  15. Toss them with a little olive oil and herbs, then toast them to make delicious homemade croutons for salads or soups.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 20gFat: 30g

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