Ten years ago, when we first starting keeping chickens, I learned how to make this simple dish from a Martha Stewart special episode on keeping backyard chickens. The recipe originally called for 1 egg, a few slices day-old cubed bread, butter, milk, fresh parsley or other garden herbs, salt & pepper, and a mini cast iron skillet. Ten years later, I still make this breakfast dish whenever I have a leftover baguette or bread loaf, only now I use 8 eggs, add garlic salt, and use a medium cast iron skillet in order to feed my family of five. Here’s how…
Gather your ingredients, preferably the night before.
In the morning, slice bread and spread evenly with softened butter and then slice further into cubes.
Melt a Tablespoon butter in skillet. Toast cubes of buttered bread, sprinkled with garlic salt, in the heated cast iron skillet. Stir constantly until bread cubes are crunchy and nicely toasted.
Mix 8 eggs with 1/4 cup milk.