This rich and filling main dish frugally uses up stale bread but does not stint on butter. It was popular among the Germans and Scandinavians who made their way to Nebraska during the mid and late nineteenth century to coax a living from the land. Not unlike the Pennsylvania-Dutch egg bread, it is nothing more than butter-browned bread cubes in a softly set omelet. Serves six.
2/3 cup butter
10 slices stale white bread, with crusts, cut in 1/2-inch cubes
4 large eggs
3/4 cup milk
1/2 t. salt
1/8 t. pepper
V.S.P. Melt the butter in a large heavy skillet over moderate heat, but do not let it brown. Add the bread cubes, turn heat up slightly, and fry, tossing gently with a spoon, about 5 to 8 minutes until delicately browned. Quickly beat the eggs with the milk, salt and pepper until frothy. Pour into skillet, tilting so that the eggs run underneath the bread cubes and to the edges of the skillet. Reduce heat to moderate and cook eggs, without stirring, 5 to 8 minutes until browned on the bottom and softly set on top. Spoon onto heated plates and serve at once.