Pan-fried Bread with Scrambled Eggs (Šumavská topinka)

Two sliced of Czech Šumavská topinka on a plate.

Pan-fried Bread with Scrambled Eggs (Šumavská topinka)

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!

Course Snack

Cuisine Czech

Keyword Cheese recipes, garlic bread

Prep Time 10

Cook Time 5

Total Time 15

Servings pieces

Calories 441kcal

Author Petra Kupská

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

Cups - Metric

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 ¼ 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 ¼ 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.

Nutrition