How to make juicy croutons. Croutons recipes with photos. Recipe for loaf toast with egg and milk in the oven

Hot sandwiches are a great way to diversify your diet; in addition, cheese and sausage will not linger in the refrigerator, and a stale loaf of bread will find a use.

A recipe for sandwiches in a frying pan, combining the taste of hot khachapuri and hot omelet. The base will be regular bread with the crust cut off or sandwich bread.

Beat eggs with milk, add salt to taste. The cheese is grated, the greens are coarsely chopped, the garlic is chopped very finely, if you have a garlic press, then use it.

The cheese is mixed with herbs and garlic. Place a frying pan with vegetable oil on the fire.

The prepared cheese mixture is laid out on a piece of bread, a second piece is placed on top, then the finished closed sandwich is dipped into beaten eggs on both sides.

Immediately place in a heated frying pan and fry on both sides. You can sprinkle chopped herbs on top.

Served directly on the frying pan, hot, extremely tasty. Here you can also use dried herbs, add tomatoes, slices of sweet pepper.

Recipe for hot baguette sandwiches

A simple, delicious dish that can be prepared in 10 minutes. You will need:

• Baguette;
• Hard cheese;
• Egg;
• Onions (you can also use other greens).

The cheese is grated, mixed with finely chopped onion, then all this must be mixed with the addition of an egg. The baguette is cut into slices one centimeter thick, then the filling is laid out on them.

It is advisable to heat the frying pan, the prepared sandwiches, placed with the filling down, are fried until browned.

How to make garlic croutons - tips from chefs

Making croutons with garlic is an extremely simple task, but it does have some tricks. So that the snack does not turn out too hard, it is recommended to remove the crust from the baked goods. Other useful tips:

• be sure to sprinkle the bread slices with natural spices to make the taste of homemade snacks brighter;
• Bread/loaf for making croutons is better suited not fresh, because it is easier to cut and turns out crispier after frying/baking in the oven, in addition, fresh crumb absorbs too much oil, so the products will come out too greasy;
• for frying, use exclusively refined oil that does not have a specific odor;
• a dish filled with cheese, mayonnaise and a boiled egg is best served warm, and regular croutons fried in oil should be placed on the table when they have cooled down.

Sandwiches with potatoes in a frying pan

Here’s a way to make a delicious dinner from something that has been “hanging around idle” in the refrigerator for a long time, without arousing anyone’s interest:

• 50 g of any sausage, ham, other meat “leftovers”;
• The same amount of cheese (preferably hard);
• Half an onion;
• 2 eggs;
• 2 raw potatoes;
• Seasonings (dry or fresh), salt, pepper;
• Stale white bread (for the above quantity of products you will need 6-7 pieces).

Next, everything listed (except for bread and seasonings) should be cut into small cubes (sausage and onions), grated on a fine grater (potatoes, they should be slightly squeezed to make them drier; cheese), mixed with eggs and seasonings.

Spread the resulting mixture onto the bread, then place the spread piece into the frying pan with the bread facing up. Spread the top side too, and then fry until browned.

Sausage

This is a quick and tasty dish. For half a loaf you will need:

• 2 large potatoes;
• Sausage – 200 g;
• Potatoes – 1-2 pieces;
• 2 eggs;
• Mayonnaise;
• Seasonings, spices, salt.

The potatoes are grated on a coarse grater, the sausage must also be grated. Both ingredients are mixed, eggs, salt, seasonings and spices are added to taste.

The bread is sliced, the prepared mass is applied to each piece. You should start frying in a frying pan on the coated side, then turn the sandwich over and fry on the other side.

You can eat these hot sandwiches with potatoes and sausage either hot or cold.

Without sausage

If you can’t find sausage, you can make excellent hot sandwiches simply with potatoes. For one loaf of bread you need to prepare:

• 4 peeled potatoes;
• 1 egg;
• Garlic;
• Seasonings or herbs, spices - to taste;
• Salt.

The potatoes are grated on a fine grater, then an egg, salt, pepper, seasonings and chopped herbs are added to the grated potatoes, or just salt. If you don't have any seasonings, you can use a bouillon cube. To stir thoroughly.

Place a frying pan with vegetable oil on the fire, then spread the prepared potato mixture onto the sliced ​​bread.

Place in a frying pan, buttered side down, fry on both sides. It's better to eat it hot.

Borodino bread croutons with garlic - recipe

• Cooking time: 20 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 210 kcal/100 g.
• Purpose: addition to lunch/snack.
• Cuisine: Russian.
• Difficulty of preparation: simple.

A crispy, aromatic appetizer should be served with first courses, but it is no less pleasant to eat it simply, served with or without sauce. Garlic croutons from Borodino bread sprinkled with cumin and caraway seeds go well with various sauces, but it is better to serve them with sour cream dressing: the milky taste will soften the spiciness of the croutons. How to prepare the dish?

• olive oil – 3 tbsp. l.;
• Borodino bread – 300 g;
• garlic cloves – 3 pcs.

1. Peel the garlic, then squeeze it through a press and mix the resulting pulp with salt, bringing the mass until smooth with a pestle.
2. Dilute the paste with oil and mix the mixture with the sliced ​​bread.
3. Place the dish in the oven for 10 minutes at 190 degrees. In this case, you need to cover the baking sheet with greased paper/foil, otherwise the snack will stick to the surface of the steel sheet.

A simple and original sandwich for breakfast lovers

You need to remove the pulp from each piece and place the resulting bread ring in a preheated frying pan with vegetable oil.

Lightly fry the rings, turn them over, break an egg into each center, quickly add salt and pepper, sprinkle with herbs.

Cover the frying pan with a lid and keep it on low heat for a while. The white should turn white, then you can remove the finished sandwiches and place them on a plate.

Alternatively, the eggs are beaten in advance, with the addition of whatever you like, including sausage, tomatoes, and so on. It all depends on taste, the first option is perfect for those who love fried eggs.

Step-by-step preparation

Step 1:

Prepare the necessary ingredients for making loaf croutons with garlic in a frying pan. You will need several pieces of loaf. It’s better to take it already sliced, so the croutons will turn out neater. Also prepare some vegetable oil and garlic, preferably young, of course. I use unrefined corn oil, but you can use any oil that suits you.

Step 2:

I don’t really like it when the croutons turn out too oily and heavily soaked in oil, so I prefer not to pour vegetable oil into the frying pan, but to grease the loaf slices themselves directly with oil using a silicone brush. Brush the bread on one side with vegetable oil.

Step 3:

Then place the loaf slices, oiled side down, on a well-heated dry frying pan. And now grease the second, currently upper side of the loaf slices with oil.

Step 4:

Fry the croutons over medium heat until they are browned to your desired level. Carefully turn over and also fry the loaf on the second side.

Step 5:

Transfer the finished croutons from the frying pan to a plate and rub with a garlic clove cut in half. Or use a fork to apply finely grated garlic. I like to just rub. Loaf croutons with garlic in a frying pan are ready! Serve them immediately while the croutons are fresh and crispy.

To prepare croutons from a loaf of garlic in a frying pan, it is still advisable to use young garlic cloves. If the garlic is old, then it is necessary to remove the inner green sprout, if any, in order to remove the “aggressiveness” of the smell and taste of garlic. The loaf can be used either fresh or yesterday’s. It's no worse than yesterday's bread. And if it’s very fresh, you’ll get croutons with a soft center.

Greetings, dear readers! A week ago I went to a friend’s house for tea, and she suggested making toast from a loaf. While we were talking she made a whole stack