Rye Croutons with Garlic and Egg
by Editorial Staff
A quick, nutritious sandwich of toasted rye bread and boiled eggs with mayonnaise and herbs.
Servings: 1
Ingredients
- Black bread – 1 slice
- Eggs – 1-1.5 pcs.
- Mayonnaise – 10-15 g
- Garlic – 0.5 cloves
- Butter – 20 g
- Dill greens – 1-2 branches
How to cook garlic rye croutons:
Directions
- Spread butter on the bread (leave 5-7 g for frying).
- Melt the remaining butter in a skillet, put the bread in the pan, greased side up.
- When the underside of the bread is browned, turn it over and fry again. Then remove from the pan and cool.
- Hard-boiled eggs (10 minutes). Chill, peel, and chop finely.
- Chop the dill.
- Mix eggs, dill, and mayonnaise into a homogeneous mass.
- Peel a clove of garlic, cut it in half. Rub the toasted bread with garlic on one side.
- Put the egg mass on rye toasts with garlic on the side from which the bread was greased with garlic. Spread over the surface.
- Decorate the rye croutons with garlic and egg with a sprig of dill.
Bon Appetit!
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