Garlic Croutons with Sprats, Eggs and Cucumber
by Editorial Staff
Garlic croutons with sprats, eggs, and cucumber are a delicious appetizer that disappears from the table first. Each crunchy toast is saturated with garlic aroma and cucumber freshness. Try to cook!
Cook: 20 minutes
Servings: 5
Ingredients
- Toast bread – 8 slices
- Sprats (medium-sized) – 1 can (160 g)
- Eggs – 2 pcs.
- Fresh cucumber – 50 g
- Processed cheese – 50 g
- Garlic – 2 cloves
- Vegetable oil – 25 ml
Directions
- Fill the eggs with water and cook hard (10 minutes after boiling).
- Cut off the crusts from slices of bread. We cut each slice of bread into two triangles.
- Grease each piece of bread with vegetable oil on both sides.
- In a dry frying pan, fry the bread on both sides until browning.
- We clean the garlic.
- Rub each crouton with garlic on one side.
- Grease the grated side with a thin layer of melted cheese.
- We clean the cooled eggs, separate the yolks from the proteins.
- Rub the yolks and whites separately on a fine grater.
- We conventionally divide each crouton into two parts, sprinkle one part with yolk, and the second with protein.
- Cut the cucumber into slices.
- Put a piece of cucumber on each toast.
- Sprats on top of the cucumbers.
Enjoy your meal!
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