As a schoolgirl I was taught by my mum and other elders about the value of our bread. They constantly reminded me how much time and hard work goes into growing grains, making them into flour, and then baking bread out of it. I, like other children at that time, grew up with an old Slovak saying that would loosely translate like this:
Think twice before you throw away your bread slice.
Whenever we had some old bread left in the pantry, my mum would slice and egg-fry it, or simply toast it on its own in a pan. We would call it either ‘bread in egg’ or fried bread, the latter being usually eaten with a little garlic paste spread on top.
Below is a simple recipe for egg coated bread, which turns leftover bread into an appetizing breakfast, snack or even a supper. And it won’t take more than 10 minutes to make.
Egg Coated Bread
- 4 slices leftover bread
- 2 eggs
- 4 tablespoons milk
- salt to taste
- oil for frying
- seasonal vegetables to garnish
- Break the eggs into a bowl and beat until the yolks and whites combine well. Spoon in the milk. Season with a pinch of salt.
- Put the sliced bread in the egg batter and let it sit 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.
There are other imaginative ways to use leftover bread or rolls in cooking. They can be dried and made into breadcrumbs, fried to prepare croutons, or incorporated into sauces. We also use bread in poultry or game stuffing.