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


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 from each side. Meanwhile, pour the oil in a frying pan and put over a medium heat.
I replaced the oil with the duck fat I had stored away in the fridge after a meal of roast duck the previous week. It added a delightful flavour to the egg coating.

Fry the bread slices from 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 about these in more detail later this year.

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