Egg Coated Bread

As I wrote in the post on Slovak bread, we hold our bread in great esteem and would rarely throw it in the bin. Most Slovaks know what it takes to grow wheat or rye, make it into flour and then bake a loaf out of it. There’s a saying in my country that our children grow up with from early years. It would loosely translate like this:

Think twice before you throw away your bread slice.

It’s no surprise that we’ve thought up different ways to make leftover bread more appetizing. Here goes one of them:

Egg Coated Bread
Serves 2

4 slices leftover bread
2 eggs
4 tablespoons milk
salt to taste
oil for frying
fresh vegetables to garnish

Method:

Beat the eggs in a bowl and pour in the milk. Season with salt if you like.
I normally skip this step, as the natural salinity of bread is sufficient for me and my family.

Put the sliced bread in the egg batter and let it soak for a couple of minutes on each side. Meanwhile, pour the oil in a frying pan and put over a medium heat.

Fry the bread slices on both sides until golden brown. Serve warm with a garnish of fresh vegetables.

Egg Coated Bread

There are more ways to use leftover bread or rolls in cooking, like making your own breadcrumbs, croutons or incorporating them into sauces, poultry or game stuffing, etc. I’ll write more about it later this year.

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