Croutons with Eggs in Potato-Carrot “Nests”
by Editorial Staff
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
- Peel and grate the potatoes and carrots on a grater for Korean carrots (or on a fine grater).
- 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.
- 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.
- Stir constantly, add the potato-carrot mass to the bowl with the egg whites. The mixture should not come out too thin.
- 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”.
- Gently spread over the egg yolk into the nest. Fry the nests over medium heat for about 4-5 minutes.
- 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.
- 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.
- Place the potato nest on the fried bread slices. Each “sandwich” is poured with ketchup.
- 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!
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