Fried eggs in a loaf in a pan: the simplest recipes. Unusual scrambled eggs in a bun or loaf in a pan How to make scrambled eggs with a loaf

For aesthetes-gourmets, today we are preparing scrambled eggs in a loaf. This hearty breakfast will keep you going until lunchtime. It is better to choose recipes that even a child can cook. Let's try to prepare a few simple options. The first will be the most common scrambled eggs in a loaf without the addition of cheese or sausage products.

First recipe

To successfully translate the recipe into reality, you need to check your refrigerator and kitchen cabinet for the presence of the necessary ingredients in its depths. Need to:

  • loaf - as many pieces as the eaters are planning;
  • raw chicken eggs - by the number of pieces of loaf;
  • lean oil for frying.

Scrambled eggs in a loaf: recipe

  • Cut the loaf into pieces, remove the crumb from the middle of each piece. If you like more bread, leave some crumb on the inner walls of the loaf. If not, choose the whole one, leaving practically one loaf shell (crust) for cooking.
  • We warm the pan well. Pour a little oil, lightly fry the loaf.
  • Break the egg and pour it into the middle of the loaf ring. Here you need to add salt and, if you want, herbs and spices.
  • As soon as one side of the loaf is fried, turn it over to the other side and fry until golden brown or crispy.
  • We transfer the finished scrambled eggs in a loaf to a portioned dish and eat with pleasure.

It is better to cook fried eggs under the lid.

With tomatoes

The next recipe will be a little more complicated. Connoisseurs of tomatoes will especially like it, as they are present in the dish. We prepare a quick and favorite breakfast, having previously found the products:

  • loaf - you can take ready-made cuts;
  • eggs;
  • salt;
  • tomatoes.

Let's start cooking scrambled eggs

Again, we are not doing a very noble loaf with the loaf: we cut out all the bread crumb in the circle of its slicing. By the way, the crumb can be fried in a skillet on both sides, as is done with a hollow piece of loaf.

Beat the eggs lightly, and cut the tomato into small cubes. Mix eggs with tomatoes. Add a pinch of salt.

Slightly moisten the frying pan with vegetable oil and bring the sliced ​​loaf pieces until golden brown.

Pour the egg-tomato filling inside the loaf and fry, as in the first recipe, on both sides. A delicious and quick nutritious breakfast is ready.

Sausage

Products for cooking scrambled eggs in a loaf with sausage:

  • Pieces of loaf - the width of each piece of bread is about one centimeter. The amount is calculated individually.
  • Sausage - the number of sausage circles per unit of bread.
  • Chicken eggs - one for each serving.
  • Salt, spices to taste.

Cooking method

Cut the boiled sausage into cubes and fry in vegetable oil. If your dish uses a semi-smoked or smoked sausage product, you can add it to your eggs without frying. It is permissible to use sausages and wieners in the recipe.

Prepare the loaf as in all previous recipes: remove the middle and fry in a pan with butter. Mix the egg with the sausage. Salt the eggs and pour over the middle of the loaf. On top, you can sprinkle greens on each piece. Once the eggs are done, they can be removed from the pan.

With cheese and peppers

Let's prepare the ingredients for scrambled eggs in a loaf with cheese and bell peppers:

  • one loaf;
  • eggs - four pieces;
  • one hundred grams of cheese;
  • two bulgarian peppers of different colors;
  • vegetable oil without aroma;
  • salt.

For those who do not like the taste bell pepper, it is permissible to use only cheese and eggs in the recipe (as in the photo).

Cooking process

Wash the peppers and remove the seeds from them. Cut into small cubes. Fry in oil until tender.

Grate cheese of any fraction.

Prepare the bakery product in the same way as in the previous recipes. As a result, there remains a "frame" with pulp no more than a centimeter wide.

Beat the eggs into a deep bowl, add salt, beat lightly with a whisk.

Heat the oil in a frying pan and put the bread shells of the future dish in it. Fry on one side and, turning on the other, fill the entire shell with prepared pepper.

Pour the egg mixture over the mixture immediately. After a minute, sprinkle with cheese on top. Cover with a lid for a couple of minutes. Fry over medium heat. As soon as the cheese melts well enough and grabs firmly, immediately turn the resulting product over to the other side.

With cheese and cold meats

Fried eggs in a loaf with sausage and cheese can be supplemented with any suitable ingredients. Can be added to the recipe fried onion and even pieces of boiled potatoes. Anything suitable for making simple scrambled eggs will go well with scrambled eggs made in bread.

Required products:

  • eggs - two pieces;
  • garlic - two cloves;
  • two slices of a loaf;
  • cheese - thirty grams;
  • any sausage products - fifty grams;
  • butter - twenty grams (instead of butter it is quite possible to use lean oil without aroma);
  • do not forget about salt and spices.

Cooking method

Chop the sausages and fry in oil with chopped garlic.

Cut the bakery product into wide pieces (two centimeters). Remove crumb from bread. Fry the loafs on both sides.

In each prepared piece, you need to put the finished sausage and garlic filling. Pour the egg over the filling. You can use beaten eggs or pour one whole into each piece. Be sure to salt the eggs at this stage of cooking.

Grind the cheese with a grater of any fraction and sprinkle with eggs. Cover the dish with a lid for one to two minutes. Turn off the stove and place on plates.

Frying eggs is quick, but trivial. Cooking culinary delights from eggs in the morning is a big time investment, beyond the strength of many of us. However, unusual scrambled eggs, fried not just in a pan, but in a bun or loaf, can satisfy the aesthetic and physical needs of household members for breakfast. The recipe for this hot sandwich is simple and comes with step-by-step photos. Material and time costs for cooking eggs in a bun are minimal.

And so, we need to have:

loaf or bun;
2 eggs (or how many eaters you will have);
garlic;
butter.

How to make fancy scrambled eggs in a bun or loaf

Cut two pieces of a loaf very evenly, 1.5-2 cm thick. To easily do this even with a fresh loaf, turn the bread upside down and cut it like that. This method of cutting does not allow the crust to break off from the pulp and the pieces will turn out to be even. Just cut a round bun into two halves. Today I will fry an egg in a loaf, but with a bun, all the steps are the same.

With a knife at a sharp angle to the edge of the bread, cut the middle out of each piece of loaf. Try not to damage the bottom.

In a frying pan preheated with a little oil, put the pieces of loaf upside down, as in the photo.

Remove the croutons fried on one side on a plate. Do not remove the pan, but cover it with a lid to make a mini-oven. Rub the croutons on a hard edge with peeled garlic and place in the pan.

Immediately, gently break and pour the eggs at the indentation, season with salt and cover the pan with a lid.

When the egg white is ready, transfer the sandwiches to a plate.

Sprinkle the fancy scrambled eggs in a loaf with green onions, place a sprig of herbs and serve.

Keeping this simple recipe as a base, you can add and combine ingredients to add variety to your recipe. You can sprinkle the prepared eggs in a crouton with grated cheese, or put tomato slices, or cover with a slice of bacon.

You will need the simplest ingredients: eggs and bread. And vegetable oil for frying, because such scrambled eggs are cooked in bread in a frying pan. You can, of course, not grease the pan with anything (if you have it of good quality, then the fried eggs will not stick to the bottom in any case).

But, in my opinion, it is tastier, nevertheless, in vegetable oil: the bread in this case turns out to be simply amazing! So, how to make scrambled eggs in bread in a frying pan - step by step recipe with all the details at your service!

Ingredients:

  • 2 slices of toast bread;
  • 2 eggs;
  • vegetable oil for frying;
  • greens for decoration;
  • salt, black pepper.

How to make scrambled eggs in bread in a frying pan:

The basis of our dish is bread. The best option if the bread is a brick: this will make the scrambled eggs look very appetizing. In my region, they sell bread of this shape from both wheat and rye flour: you can take the one you like best. I usually use special bread for toast: it is already cut into even slices and suits my taste perfectly.

Using a round mold (or an ordinary glass), cut holes in the center of the bread slices.

We put the pan on fire, pour a small amount into it vegetable oil... We spread the bread: both the slices themselves and the cut parts.

Fry the bread until golden brown.

Then turn the bread over to the other side and break the eggs, one in each hole in the bread slices. Try to do this carefully so as not to compromise the integrity of the yolk.

Reduce the fire under the pan to a minimum. Cover and cook scrambled eggs in a piece of bread until the protein grabs. I like the yolk to remain liquid in such dishes, and you can wait a little longer until it also grasps like a protein.

Remove the scrambled eggs in bread from the pan, put them on a plate, decorate with herbs. And serve immediately, while our breakfast - scrambled eggs in bread - is still warm.

Do you want to make fancy scrambled eggs? I suggest interesting recipe scrambled eggs in a loaf with lard. This is a great alternative to the classic omelet or scrambled eggs served for breakfast. Such a dish is both delicious toast and hearty scrambled eggs.
Recipe content:

Every Englishman knows how to make scrambled eggs in a loaf or bread. in the UK it is a traditional breakfast dish. However, our hostesses are unfamiliar with such a dish, or do not know anything about it at all. Therefore, for them I will cover several important secrets that will help prepare an excellent meal.

  • The loaf or bread should be crisp and crisp. However, density is also important - the product should not crumble.
  • It is advisable to cut the size of a piece large so that all the fried eggs fit in the middle. Make sure that the egg does not cover the sides of the bread, otherwise the bread will turn out soft in these places.
  • The size of the pieces should be 1-1.5 cm. Then the egg will not flow out from under the crouton over the entire pan, but will be fried in the middle. Make sure the edges of the bread are even. From under the bumpy surface, the egg will spread from below.
  • You can cut the hole for the egg using a glass, cookie cutter, or a regular knife.
  • You can place a variety of vegetables and meat products in the cutout mold.
  • To make the bread have a fragrant and crispy crust, fry it in a pan in oil.
  • Very often, due to insufficient heating of the pan, the egg spreads outside the crouton. Therefore, heat it well over high heat, then the protein will immediately curdle when infused.
  • When the bottom of the egg white is cooked, gently stir it with the tip of a knife so that it cooks evenly without touching the yolk.
  • Caloric content per 100 g - 127 kcal.
  • Servings - 2
  • Cooking time - 10 minutes

Ingredients:

  • Baton - 2 slices
  • Eggs - 2 pcs.
  • Lard with meat veins - 4 slices
  • Salt - a pinch

Step-by-step cooking of scrambled eggs in a loaf with lard:


1. Cut the bacon into thin slices so that you have 4 slices, 2 in each serving.


2. Cut the pulp into the loaf with a knife, as shown in the photo. Cut a hole in the bread depending on the size of the egg.


3. Heat the pan well and put the bread to dry. Heat the loaf on medium heat and hold the loaf for about 2 minutes to brown the edges.


4. Turn the loaf over and turn the heat a little.


5. Immediately place slices of lard in the middle of the bread.


6. Fry the bacon on both sides to warm it up a little. This will help prevent the egg from sticking to the surface of the pan. If you will not use lard, then pour in vegetable oil.


7. Gently break the eggs into the middle of the bread. Try to keep the yolk intact. Season it a bit with salt. When the albumen has slightly seized, stir it gently with a knife so as not to damage the yolk.
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