When I was a child I often went to the seaside with my grandma. Every morning she would wake up and go to the bakery to get some fresh bread. Breakfast was a ritual: bread, butter and grandma’s jams… And since there was plenty of bread left every day, in the evening we would make fried bread and tomato salad. It was a real treat, crispy and surprisingly light. It was a dish that I’ve been always associating to summer.
Summer hasn’t officially started yet, but it’s somehow here. I visited my parents this weekend and when I saw their garden, I knew right away that the season has started. There was abundance of everything… salads, fresh herbs, radish, kohlrabi, kale, and so many things yet to come… This hot and sunny day made me think of the seaside and when I saw some leftover baguettes from yesterday’s picnic I knew straight away what I’ll be cooking for lunch.
This is a recipe I’ve picked up from my grandma. Her fried bread was something special: moist on the inside and crispy on the outside. The trick is to soak it well in the milk. This will also prevent it from getting to fat while frying. And the other thing: despite the well known french pain perdu, which I have always eaten as a sweet treat, fried bread should be slightly salty.
- at least a day old bread
- milk of your choice
- oil for frying/coconut oil
- spring onion
- Cut thick slices (aprox. 2 cm) of bread of any kind. Soak them well (especially crust) in milk.
- In a separate bowl whisk eggs with salt.
- When the oil* is heated enough, transfer one by one the soaked slices of bread in an egg batter and from there directly to frying pan. Fry on both sides until golden brown.
- Garnish with fine slices of radish, spring onions and basil leaves topped with some high quality olive oil.
- Eat while still hot.
*You don’t have to deep fry them. Just put enough oil to cover the whole pan.