Croutons with Potato and Egg Pate
by Editorial Staff
An excellent breakfast of simple products – hearty croutons with a delicate plate of potatoes and eggs. Despite the absence of meat, such a potato-egg pate with the addition of green onions turns out to be very nutritious and tasty.
Ingredients
For the pate:
- Potatoes – 300 g
- Eggs – 5 pcs.
- Butter – 150 g
- Mustard – 3 teaspoon
- Green onions – 50 g
- Salt to taste
For croutons:
- White bread – 9-10 slices (250-300 g)
- Vegetable oil (for frying) – 30-40 ml
Directions
- Peel the potatoes, cut into small pieces, fill with a little water and boil until soft for about 15-20 minutes.
- Drain the water completely from the potatoes. Knead the boiled potatoes in mashed potatoes and leave to cool to room temperature.
- Boil the eggs hard-boiled for about 8-10 minutes in boiling salted water. Then fill with cold water and leave to cool.
- Separate the egg yolks from the whites. We no longer need proteins, they can be used for other dishes, for example, for salad.
- In a blender, mix together the butter, egg yolks, and mustard.
- We bring everything to a homogeneous mass and salt to taste.
- Finely chop the green onion.
- Cut the bread into slices approximately 1.5 cm thick.
- Grease the pan with a small amount of vegetable oil (about 10 ml). We spread the bread.
- Fry the bread on both sides over low heat until golden brown. Add vegetable oil as needed.
- Combine mashed potatoes, the egg-oil-mustard mixture in a bowl. Add the chopped green onions.
- Mix everything thoroughly and salt to taste (if required).
- Spread the finished potato and egg pate on croutons and serve.
Enjoy your meal!
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