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La Belle Cuisine - More Breakfast Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Croûtes à la Lorraine




“A philosopher is a person who doesn’t care which side his bread
is buttered on; he knows he eats both sides anyway.”

~ Dr. Joyce Brothers

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 Boulangerie De Peypin
Boulangerie de Peypin
Archambault, Gilles
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Croûtes à la Lorraine
Gourmet Archives

1 loaf French bread
1 stick butter (1/2 cup)
5 slices lean bacon
1/2 cup chopped onion
6 eggs
1 cup grated Swiss cheese

Cut the French bread into 12 to 14 slices, each about 1/2 inch thick.
Sauté the slices very lightly on both sides in the butter, without letting
them brown.
Chop the bacon, fry until crisp, and drain well. Sauté onion.
In a bowl beat vigorously the eggs, bacon, onion, and cheese. Place the
slices of bread in a single layer in a buttered baking dish. Spread the egg mixture over the top of the bread and bake the dish in a 400-degree F.
oven for 10 minutes. Serve very hot.

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Index - Breakfast Recipe Archives
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