Toast

Both children and adults love croutons, so we have come up with several new fillings for them to expand your “crouton” assortment. Of course, you can simply fry pieces of bread dipped in tea or milk and serve with grated cheese or jam. Or mix an egg with milk and add a little sugar and ground cinnamon to the egg mixture. It will be delicious! But sometimes even such wonderful croutons get bored. Then diversify your breakfast with new fillings.

Ingredients

• half a white loaf
• 2 eggs
• melted butter
• salt on the tip of a knife
• 1 small eggplant
• 1 large tomato
• 200 g mozzarella
• 1-2 cloves of garlic
• extra virgin olive oil
• a few green basil leaves
• a pinch of dried oregano
• salt
• 100 g of cottage cheese
• 1 hard pear
• half a bunch of mint
• 1 tsp brown sugar

Directions

1. For the vegetable mozzarella filling, cut the eggplant and tomato into circles. Drizzle with oil, salt and sprinkle with oregano, place on a baking sheet and bake for about 10 minutes. Chop the garlic, chop it on top of the eggplants and tomatoes and place in the oven for another 5 minutes.
2. For the filling with cottage cheese, rub the cottage cheese well with sugar so that there are no lumps. Finely chop the mint and mix with the curd. Chop the pear into slices.
3. Cut the bread into 2cm slices. Whisk eggs with 1/2 cup cold water and salt in a large, deep bowl. Dip slices of bread in the egg mixture and let it soak on all sides. Squeeze the bread lightly and place in a skillet with well-heated butter. Fry over low heat under the lid on one side until golden brown, then remove the lid and fry on the other side until golden brown.
4. Serve immediately, with toppings: place on top of the croutons a mug of eggplant, a slice of mozzarella, a tomato and a leaf of basil. Or put the curd mass on the croutons, and on top of the pear slices.