Got some leftover rye bread? Turn it into a delicious Czech snack called Šumavská Topinka! Imagine crispy pan-fried bread, rubbed with garlic, and topped with a rich layer of scrambled eggs and shredded cheese. Pure comfort on a plate!
➜ Wondering about the origin of Šumavská Topinka?
There are two stories behind this dish. Some say it is because the best Topinka is made with Šumava rye bread, one of the most beloved breads in the Czech Republic. Others believe it is named after a local recipe from the Šumava Mountains, a breathtaking range on the border of Bohemia, Austria, and Bavaria.
A quick note about the Šumava Mountains: Located in the southwest of the Czech Republic, Šumava is home to the country’s largest national park.
Together with Germany’s Bayerischer Wald, it forms one of Central Europe’s largest forested areas, often referred to as the Green Heart of Europe. In 1990, the most valuable parts of the Czech Šumava were added to the UNESCO list.
If you are a fan of untamed nature and hiking, a visit to the Czech Šumava should definitely be on your bucket list.
➜ Pronunciation
If you are curious about how to say "Šumavská topinka" in Czech, I have recorded a short audio clip for you. Just click and listen.
Now, gather your ingredients, and let's get cooking. In just 15 minutes, you will have a delicious meal ready to enjoy!
TIP: Here is the basic recipe for Czech traditional Topinka bread.
➜ Ingredients
- Rye bread – 2-4 days stale, sliced evenly. Learn how to make Czech Chleba bread.
- Pork lard – or canola / sunflower oil. Avoid using butter, as it burns quickly. Olive oil is not ideal either, as it imparts a flavor that is uncommon in Czech cuisine.
- Fresh garlic – peeled cloves, to rub on the fried bread
- Eggs – and a knob of unsalted butter for frying, pinch of salt
- Semi-hard cheese – I like to use Edam (in Czech, Eidam) or Gouda. In the USA, a good option would be Monterey Jack, Emmental, Comte or Jarlsberg. You can either buy a block of cheese and shred it yourself, or just buy a package of shredded cheese.
- Greens for garnish – I used chopped spring onion
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Kitchen equipment: You will need a non-stick frying pan that is at least 8 inches (20 cm) in diameter, kitchen tongs or two forks for turning the fried bread, and paper napkins to absorb the excess grease.
➜ How to make Šumavská topinka
STEP 1: Heat the lard in a frying pan over medium-high heat. Add the bread slices and fry them until they are golden brown on both sides. Use two forks or kitchen tongs to turn the bread.
Be careful—the bread can burn and turn black quickly if the fat is too hot.
STEP 2: Transfer the fried Topinka bread slices to a plate lined with a paper napkin. Place another napkin on top to absorb the excess oil.
Rub a peeled garlic clove over both sides of the fried bread.
STEP 3: Carefully wipe the pan with a clean paper towel, especially if there are any leftover crumbs from the fried bread. Lower the stove to medium-low heat and let the butter melt in the pan.
Add the eggs and stir them constantly as they cook. Once the eggs are set, remove the pan from the heat and season with salt. Be careful not to overcook the eggs to keep the mixture from becoming dry.
STEP 4: Spoon the scrambled eggs onto the garlicky Topinka bread. Sprinkle with grated cheese and chopped greens, then serve immediately.
The fried stale bread, known as Topinky in Czech, is wonderfully crispy when freshly made. However, it tends to soften and lose its distinct flavor over time. For this reason, it's best to prepare Šumava Topinka fresh and avoid making it in advance.
Serve as a snack or a light midday meal.
➜ Useful tips
- To ensure a beautiful golden brown color across the entire surface of the Topinka, always use evenly sliced rye bread for frying.
- For frying, use a generous layer of fat, with at least 1/4 inch (0.5 cm) in the pan. Some people even opt to deep fry the bread for extra crispiness.
- Bread for Topinka should be 2-4 days old. Fresh bread tends to soak up more fat. The temperature of the hot fat is also crucial—if the bread is fried in fat that isn't hot enough, the Topinka will absorb it and become soggy.
➜ Video recipe
If you are a visual learner, check out this quick 90-second video on how to make Šumavská topinka! You can watch it on my YouTube channel by clicking on the photo.
Tried this recipe?
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Pan-fried Bread with Scrambled Eggs (Šumavská topinka)
Tap or hover to scale
Ingredients
- 2 slices rye bread 2-3 days old, cut evenly
- 3 Tablespoons pork lard (or canola/sunflower oil)
- 1 clove garlic
- 1 teaspoon unsalted butter
- 3 eggs
- ¼ teaspoon salt
- ⅓ cup shredded cheese Edam, Gouda, Monterey Jack
- 1 Tablespoon spring onion chopped greens
Instructions
- Heat 3 Tablespoons pork lard in a frying pan over medium-high heat. Put in 2 slices rye bread and fry until golden brown on both sides.
- Transfer the fried Topinka slices to a plate lined with a paper napkin, then cover them with another napkin to absorb any excess oil.
- Rub 1 clove garlic over both sides of each fried bread. The amount of garlic you use will depend on your personal taste preferences.
- Carefully wipe the pan with a clean paper towel to remove any leftover crumbs. Reduce the heat to medium-low and melt 1 teaspoon unsalted butter in the same pan.
- Add 3 eggs to the pan, stirring constantly as they cook. Once they are set, remove the pan from the heat and season with 1/4 teaspoon salt. Avoid overcooking to keep the eggs from becoming dry.
- Pile the scrambled eggs onto the garlicky Topinka bread. Sprinkle with shredded cheese and chopped greens, and serve immediately.
Notes
- The fried stale bread, known as Topinky in Czech, is delightfully crispy when freshly made but tends to soften and lose its distinct flavor over time. Therefore, it is best to prepare Šumavská Topinka fresh and avoid making it ahead of time.
- To ensure a beautiful golden brown color across the entire surface of the Topinka, always use evenly sliced rye bread for frying.
- For frying, use a generous layer of fat, with at least 1/4 inch (0.5 cm) in the pan. Some people even opt to deep fry the bread for extra crispiness.
- For Topinka, use bread that is 2-4 days old, as fresh bread absorbs more fat. Ensure the fat is hot enough; otherwise, the bread will soak it up and turn soggy.
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