- 4 thick slices white bread
- 6 tablespoons [90 g] butter
- 12 eggs
- Salt and pepper, to taste
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- Remove crusts from bread slices then cube white part of bread.
- Melt half of butter into a frypan then lightly brown bread cubes on all sides; reserve.
- Away from heat, break eggs into the top part of a double boiler or a heavy saucepan and, using a wire whip, whip eggs until yolks and whites are well combined; salt and pepper.
- Transfer over lower part of double boiler, over just boiling water.
- Cook eggs whipping watching carefully bottom and sides of saucepan, where eggs cook faster.
- As soon as eggs are beginning to set, add remaining butter, a little at a time, whipping until eggs become creamy.
- Immediately transfer eggs onto a warm serving plate.
- Serve eggs immediately, topped with reserved bread cubes or, for crunchier bread cubes, into a small bowl for guests to help themselves.
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