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Egg-Battered Croutons with Garlic and Egg

A weekend breakfast — kids especially love it. Back when my sons were in school and their friends would gather at our place, I often treated the crowd to these croutons; they vanished in no time. Now I make them whenever a loaf has been sitting in the breadbox and needs rescuing. I cook a batch in the morning, and there's a snack for my boys all day long. Hearty and delicious — give it a try!

MarishaAuthor avatar
Recipe author
Croutons in egg and with egg
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 8 g
Fats 26 % 14 g
Carbohydrates 58 % 31 g
272 kcal
GI: 3 / 0 / 97

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Set 4 eggs to hard-boil.

  3. Step 3:

    Step 3

    Cut the loaf into slices about 1/2 inch (1 cm) thick — you'll get about 15.

  4. Step 4:

    Step 4

    Crack 2 eggs into a bowl, add 2 tablespoons of milk, and season with salt and pepper to taste. You can crack all 4 eggs and add 4 tablespoons of milk at once, but I do it gradually as I go.

  5. Step 5:

    Step 5

    Whisk together thoroughly with a fork or whisk.

  6. Step 6:

    Step 6

    Heat a skillet well and add the vegetable oil. Dip each slice of bread into the egg-and-milk mixture and lay it in the pan.

  7. Step 7:

    Step 7

    Flip and fry on the other side.

  8. Step 8:

    Step 8

    Fry all the slices this way, adding more egg, milk, salt, and pepper as needed. For 15 slices you'll need about 4 eggs and 4 tablespoons of milk (1 tablespoon of milk per egg).

  9. Step 9:

    Step 9

    Once the eggs are hard-boiled, cover them with cold water to cool. The croutons will cool down in the meantime, too.

  10. Step 10:

    Step 10

    Into 3 tablespoons of mayonnaise (about 90 g), press 3 small (or 2 large) cloves of garlic. Stir to combine.

  11. Step 11:

    Step 11

    Peel the eggs. Grate 2 of them on a medium grater into a shallow dish.

  12. Step 12:

    Step 12

    Take a crouton and spread mayonnaise on one side. Press that side down onto the grated egg, pressing lightly so it sticks.

  13. Step 13:

    Step 13

    Turn it over and arrange on a platter. Repeat with all the croutons, grating more egg as needed. Fluff the grated egg with a fork between croutons.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Loaf - 273  kcal/100g

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