Along with scrambled eggs and scrambled eggs, croutons are a popular breakfast. In French cuisine, croutons are called toasts, in Spanish - torrhas. But whatever you call croutons, they will remain toasted slices of bread. You can make croutons with mushroom sauce or baked mushrooms for a hearty crunchy breakfast.
Mushroom Sauce Croutons Recipe
Ingredients:
- a loaf of stale white bread;
- 500 g of any mushrooms;
- 3 glasses of milk;
- 4 eggs;
- grated cheese;
- 6 tbsp. tablespoons of butter;
- sunflower oil.
Cut the bread into 1 centimeter pieces, dip the milk, then into the beaten egg. Deep-fry, cool.
Stew the mushrooms in your own juice until soft, add oil, salt to taste. Mix two glasses of milk with three egg yolks, add to the mushrooms. Cook until thick, stirring to prevent the eggs from curdling.
Pour the mushroom sauce over the croutons, sprinkle with grated cheese, breakfast is ready.
Baked mushroom croutons recipe
Ingredients:
- 200 g of mushrooms;
- 120 g of bread;
- 20 g butter;
- 1 egg;
- black pepper, salt, herbs.
Grease a baking sheet, place large mushroom caps on it, put a small piece of butter on each cap, sprinkle with black pepper, bake in the oven.
Boil a hard-boiled egg, remove the yolk, rub with salt, put on baked mushrooms, sprinkle with chopped fresh herbs. Chop the protein finely, salt, mix with herbs.
Grease a frying pan with butter, fry slices of white bread on both sides, cool, put a mushroom cap on each slice, spread egg white with herbs around.
