Croutons with Sprats

by Editorial Staff

Croutons with sprats, eggs, and tomatoes are a simple, tasty, and versatile snack for all occasions.

Cook: 10 minutes


  • Sandwich buns, rye – 3-4 pcs.
  • Sprats – 240 g
  • Chicken eggs – 2-3 pcs.
  • Tomato – 1 pc.
  • Mayonnaise – 1-2 tbsp
  • Garlic – 1 clove
  • Greens – for serving


  1. Cut the buns in half (or use any dark bread), place them on the wire rack, and put them in the oven to dry. Don’t turn the bread into crackers, it should be just crispy.
  2. Grate boiled eggs on a coarse grater.
  3. Open a can of sprats, drain the oil. Cut the tomato into thin slices. If it’s too watery, remove the seeds.
  4. The finished croutons should be allowed to cool, then lightly rub each with a clove of garlic.
  5. Apply a fine mesh of mayonnaise to the croutons.
  6. Sprinkle with grated egg.
  7. Place the fresh tomato slices on top of the egg.
  8. Put one large sprat on the tomato.
  9. Decorate each sandwich with sprats, eggs, and tomatoes with a leaf of fresh herbs.
  10. Serve croutons with sprats as a snack.

Enjoy your meal!

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