Usuba
Scrambled Eggs on Croutons with Sausages
Tender scrambled eggs with cream on crispy croutons made from white bread. The dish is complemented by warm sausages and tomato sauce. A classic breakfast prepared in a water bath for the perfect creamy consistency.
- Total
- 30 min
- Standard serving
- 230.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Heat the vegetable oil in a frying pan. Place the bread in a shallow plate, pour milk over it and let it soak.
In a separate bowl, lightly beat one egg. Dip the bread slices into the egg, then place on the skillet.
Fry in batches on both sides until golden brown. Transfer the finished croutons to a plate, let excess liquid drain off, and keep warm.
- 2
Step 2
Bring water to almost boiling in a pot, add sausages, reduce heat and let them warm through.
- 3
Step 3
In another pan, lightly beat the remaining eggs with butter and the milk in which the bread was soaked.
Place this pot in a larger thick-walled pot filled halfway with boiling water. Put it on low heat.
Continuously whisk the eggs, especially around the edges where they will settle on the sides of the pan.
- 4
Step 4
When the mixture acquires a thick, creamy consistency, remove the pan from the heat. The eggs will continue to cook for some time in the hot water.
- 5
Step 5
Add cream to the mixture. Distribute the cooked eggs over pieces of fried bread.
Cut the sausages in half and arrange them on the sides of each slice of bread.
Pour a spoonful of warmed tomato sauce on the two other sides. Serve to the table.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
