Fried Eggs with Canned Peas in Rye Bread
by Editorial Staff
The original scrambled eggs with canned peas, fried in rye bread, is a great option for a hearty and tasty breakfast from the available products. Fried eggs, slightly crispy toasted bread, and a vegetable side dish in one “bottle” – what could be better for breakfast or a quick snack ?!
Cook: 15 mins
Servings: 2
Ingredients
- Rye bread (or rye-wheat) – 2 slices (80 g)
- Eggs – 2 pcs.
- Butter – 20 g
- Canned green peas – 65 g (3 tbsp)
- Salt to taste
- Ground black pepper – to taste
For the filling (optional):
- Lettuce leaves – 2 pcs.
Directions
- Cut out the crumb in the center of each piece of bread, keeping only about 1 cm along with the bread crust.
- Melt the butter in a skillet over low heat. Place pieces of bread in a skillet and fry for 1-2 minutes, until crusty.
- Then turn the bread over. Place 1 tablespoon into the holes of each piece a spoon of canned peas. Break an egg into the center of each piece of bread.
- Fry scrambled eggs with canned peas in rye bread for about 1 minute. When the protein grasps a little, add lightly salt, pepper each crouton to taste, and place another 1/2 tablespoon around the yolks. a spoonful of peas.
- Fry fried eggs with canned peas in croutons for another 1-2 minutes, until the desired degree of the yolk is done.
- Unusual scrambled eggs in rye bread are ready. Place the hot egg croutons on a plate. Top with salad leaves if desired and serve.
Enjoy your meal!
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