Skip to main content
Main

Bread Omelet Pie

A baked pie made with soaked bread crumbs, milk, oil, eggs, onion, parsley, salt, tomato or lemon juice filling.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Omelet Pie

Ingredients

Directions

Soak and mix

  1. Soak 1 cup soft bread crumbs in 1 cup hot milk or water.

  2. Add 1 tablespoon of oil or butter, 1 teaspoon, each chopped onion and parsley, salt, and 2 well beaten eggs.

Assemble and bake

  1. Place a thin layer of nicely seasoned drained tomato, or trumese seasoned with oil and lemon juice, or any desired filling in a hot baking dish.

  2. Cover with the omelet and bake until just set.

Nutrition, whole recipe (rough)

813Calories
28 gProtein
28 gFat
111 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soft bread crumbs
Soak up the hot milk and add body to the omelet mixture.
Milk
Adds moisture so the custard-like mixture stays tender when cooked.
Eggs
Set when heated to hold the omelet together and give it structure.
Oil
Adds fat for richness and helps keep the omelet from sticking.

The step that matters

Bake until just set. Eggs turn firm as they heat, and overbaking makes them tough, dry and rubbery. Stop once the center is just set, since it keeps firming as it cools.

Swap the lemon

How well each one fits the dish's main ingredients (bread, milk, egg):

  1. Vanillafits better
  2. Figfits better
  3. Datesfits better
  4. Lemonthe original

Fit is the average pairing score against bread, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes