Fried Eggs in Bread
by Editorial Staff
A hearty quick dish – fried eggs in a crispy toast. A great option for a spectacular breakfast made from the simplest products.
Ingredients
- Rye-wheat bread – 2 slices (75 g)
- Eggs – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Butter – 15-20 g
For the filling (optional):
- Lettuce leaves – 2-4 pcs.
Directions
- Prepare foods on the list. Instead of rye-wheat (or, simply, “gray”) bread, you can use white, rye, bran, whole grain, or any other bread to your taste.
Cut the bread into slices about 1 cm thick.
- Use a glass to cut the crumb in the center of each slice of bread. Save the removed piece of bread crumb.
- Divide the butter into 4 parts (about 5 g each). Heat a skillet over medium heat and brush with one part butter.
- Place the bread in a skillet and, pressing with a spatula, fry for 1-2 minutes, until golden brown.
- Turn the bread over, place another slice of butter in the center. Press the bread against the surface of the pan with a spatula and heat for a few more seconds to melt the butter.
- Break one egg into the hole in the bread. Reduce heat to low and cook the crouton with egg for another 3-5 minutes, until the protein is fully cooked and the yolk is desired. The pan can be covered with a transparent lid with a steam outlet for easy viewing of the cooking process.
- Turn off the heat, lightly salt and pepper the egg. Then transfer the toast with scrambled eggs to a plate.
Cook the second scrambled eggs in the bread in the same way. - Fry the remaining breadcrumb over low heat for about 1-2 minutes on each side.
- Place the fried egg croutons and toasted crumbs on a plate. Garnish with lettuce leaves if desired and serve scrambled eggs in bread to the table.
- The original scrambled eggs in bread are ready. Toasted bread crumbs can be dipped in liquid egg yolk, and then eaten as a sandwich.
Enjoy your meal!
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