Bag in a bag with croutons
2 servings
50 minutes
Eggs in a pouch with toast is an exquisite and cozy breakfast with European charm. Legend has it that this cooking method was popular among aristocrats who appreciated the delicate texture of the egg and the crispy golden bread. The combination of the creaminess of the yolk, airy egg mass with fragrant parsley and spices, along with a delicious cheesy crust on the toast is the perfect morning delight. The dish pairs wonderfully with fresh vegetables and a cup of aromatic coffee, making breakfast not just nutritious but truly refined.
1
Boil 1 egg soft.
- Chicken egg: 3 pieces
2
Whisk 2 eggs with a whisk or mixer, add salt, parsley, and pepper
- Chicken egg: 3 pieces
- Salt: to taste
- Parsley: 1 bunch
3
Cut the bread into sticks
- White bread: 2 pieces
4
Pour the eggs into the bread
- Chicken egg: 3 pieces
5
Line the baking sheet with foil, grease with oil, place the croutons, sprinkle with cheese
- Vegetable oil: 10 ml
- White bread: 2 pieces
- Grated cheese: 100 g
6
Bake at 180 degrees for 5 minutes, until golden brown
7
Serve warm.
