Vegetable and Egg Toast
A resourceful breakfast in which torn bread cubes are folded into seasoned egg with shredded carrot and celery leaves, then pan-fried inside bread frames until golden-crisp outside and custardy within.
Instructions
- 1
Wash the vegetables and drain the water, shred the carrots, chop the celery leaves, beat in two eggs, and mix with a little salt.
- 2
First, cut out the middle part of the two slices of toast, then cut them into small cubes, and mix them evenly with the ingredients in Figure 1.
- 3
Brush a little olive oil in a frying pan, place the edges of the toast in, then add half of the ingredients in the center. Cook over low heat until both sides are golden brown, then do the same with the remaining half following the same steps.
- 4
Just cut it in half when it comes out of the pot, and pair it with your favorite fruits and drinks. A simple breakfast is ready!
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Ingredients
Main Ingredients
- Celery leavesto taste
- Carrotto taste
- slice of bread2 slices
- Egg2 pieces
Seasonings
- Salta pinch