Article onlinefamilyhomerecipes.com/recipe/pan-fried-bread-tips-for-breakfast/Scan the code to open the article on your phone
Pan-fried bread: tips for breakfast
Learn how oil-fried bread differs from dry toast and how to make Temešvári rostéos, a spicy version with garlic, onion, and cheese.
In shortUnlike dry toast made in a toaster, pan-fried bread is cooked in oil or another fat, which adds flavor and crispness.
Alongside the classic garlic-rubbed version, often served with steak tartare, this article introduces the lesser-known Temešvári rostéos from the Hungarian-Romanian border region. Its bold, spicy bite can take some getting used to.
Toast across Europe
Temešvári rostéos (pronounced roughly teh-mesh-VAH-ree ROSH-teh-osh) is a pan-fried bread dish from the Hungarian-Romanian border region. Its hot, pungent flavor can take some getting used to.
Recipe: Temesvári rostéos
Slowly fry slices of slightly stale bread in hot oil until golden brown; pork lard works as well. Remove the bread from the pan without draining off the fat, rub lightly with garlic, season with a little salt, and top with thin onion rings.
Sprinkle generously with crumbled Balkan-style white brined cheese and freshly ground black pepper, then finish with hot peppers.
This article was translated from the Slovak original: Olejové hrianky na panvici – tipy na raňajky
Follow us
Recipe ideas every day on Facebook & Pinterest.
