Croutons with Eggs in Potato-Carrot “Nests”

From eggs, carrots, and potatoes, you can make such original “nests”, which can be served on toast bread croutons. A tasty and satisfying dish made from simple products. Such breakfast will definitely not be boring!

Servings: 3

Ingredients

• Toast bread – 3 slices
• Potatoes – 260 g
• Carrots – 120 g
• Eggs – 3 pcs.
• Ketchup to taste
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil (for frying) – 50 ml (3-4 tablespoons)
  For the filling (optional):
• Fresh parsley – 1 sprig

Directions

1. Peel and grate the potatoes and carrots on a grater for Korean carrots (or on a fine grater).
2. In a saucepan, bring about 1 liter of water to a boil. Put the potatoes and carrots in there and cook over medium heat for about 3-5 minutes, until soft. We discard the boiled potatoes with carrots in a colander to glass the water. Leave to cool.
3. We break the eggs and separate the yolks from the whites. We put the yolks aside (we still need them), and send the whites into a deep bowl. It should be slightly smaller depending on the size of the protein. I had large eggs, so I did not use all 3 proteins, but 2.5.
4. Stir constantly, add the potato-carrot mass to the bowl with the egg whites. The mixture should not come out too thin.
5. Add salt and ground pepper. Mix well until smooth. In a frying pan, heat half the vegetable oil (about 2 tbsp). Put the potato-carrot mixture into a frying pan with a tablespoon, forming pancakes. In the center of each pancake, make a small round depression with a spoon. It turns out there is such a potato-carrot “nest”.
6. Gently spread over the egg yolk into the nest. Fry the nests over medium heat for about 4-5 minutes.

   

7. Gently turn the pancakes with the egg to the other side, being careful not to damage the yolks. Fry for another 3-4 minutes. Put the finished potato “nests” on a plate.
8. Add the remaining vegetable oil (about 2 tbsp) to the pan and lay out the bread. Fry the bread over medium heat for about 2 minutes on each side, until golden brown.
9. Place the potato nest on the fried bread slices. Each “sandwich” is poured with ketchup.

   

10. Put croutons with eggs in potato-carrot “nests” on a plate, decorate with parsley leaves and serve. Most delicious are these mouth-watering croutons with potatoes, carrots, and hot eggs.
    Enjoy your meal!