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« Escabar | Main | Grandpa Eddie's »

Tuesday, January 24, 2006


I've been eating this a lot lately as the changing seasons seemed to have brought an abundance of viruses with them. One thing I've discovered since I wrote this post, is that if you thoroughly cover your croutons with a thick layer of cheese and leave the bowl in the broiler much, much longer than you'd expect until you think you've burned it all to a crisp (watch it carefully), the cheese and the egg, along with the bread, form a custardy, almost souffle-like topping that's absolutely delicious.

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