Do you want to make fancy scrambled eggs? I propose an interesting recipe for scrambled eggs in a loaf with lard. This is a great alternative to the classic omelet or scrambled eggs served for breakfast. Such a dish is both a delicious crouton and hearty scrambled eggs.
[/center] Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Every Englishman knows how to make scrambled eggs in a loaf or bread. in the UK it is a traditional breakfast dish. However, our hostesses are unfamiliar with such a dish, or do not know anything about it at all. Therefore, for them I will cover several important secrets that will help prepare an excellent meal.
- The loaf or bread should be crisp and fresh. However, density is also important - the product should not crumble.
- It is advisable to cut the size of a piece large so that all the fried eggs fit in the middle. Make sure that the egg does not cover the sides of the bread, otherwise the bread will turn out soft in these places.
- The size of the pieces should be 1-1.5 cm. Then the egg will not flow out from under the crouton over the entire pan, but will be fried in the middle. Make sure the edges of the bread are even. From under the bumpy surface, the egg will spread from below.
- You can cut the hole for the egg using a glass, cookie cutter, or a regular knife.
- Various vegetables and meat products can be placed in the cutout mold.
- To make the bread have a fragrant and crispy crust, fry it in a pan in oil.
- Very often, due to insufficient heating of the pan, the egg spreads outside the toast. Therefore, warm it well over high heat, then the protein will immediately curdle when infused.
- When the bottom of the protein is cooked, gently stir it with the tip of a knife so that it cooks evenly, without touching the yolk.
- Caloric content per 100 g - 127 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Baton - 2 slices
- Eggs - 2 pcs.
- Lard with meat veins - 4 slices
- Salt - a pinch
Step-by-step cooking of scrambled eggs in a loaf with lard:
1. Cut the bacon into thin slices so that you have 4 slices, 2 in each serving.
2. Cut the pulp into the loaf with a knife, as shown in the photo. Cut a hole in the bread depending on the size of the egg.
3. Heat the pan well and put the bread to dry. Heat the loaf on medium heat and hold the loaf for about 2 minutes to brown the edges.
4. Turn the loaf over and turn the heat a little.
5. Immediately place slices of bacon in the middle of the bread.
6. Fry the bacon on both sides to warm it up a little. This will help prevent the egg from sticking to the surface of the pan. If you will not use lard, then pour in vegetable oil.
7. Gently break the eggs into the middle of the bread. Try to keep the yolk intact. Season it a bit with salt. When the albumen has slightly seized, stir it gently with a knife so as not to damage the yolk.
8. Keep the eggs on the stove until the protein coagulates. Serve the scrambled eggs immediately after cooking. Sprinkle with chopped herbs or your favorite sauce, if desired.
See also a video recipe on how to cook scrambled eggs in bread.
