How many times have you stood in front of the fridge without knowing what to make for dinner. I’m sure it happens to you every day like us. For this reason, great evils, great remedies, and nothing better than betting on one of those simple recipes, in which we can take advantage of leftovers that we have lying around and that we do not have to throw away and with which succeed as our grandmothers did.
And today we are proposing a recipe for silly eggs in which the stale bread from previous days and the egg are the keys of this simple and very rich dish that we can make for dinner, as a snack or accompaniments and that, being frank, is very good.
Crumble the stale bread (I used 10 slices of sliced bread without the crust) and add the milk little by little, stirring so that the bread absorbs the liquid well. It has to be hydrated, but not soggy.
Grate the garlic cloves and finely chop the parsley. Add them to the bread along with the beaten eggs and season with salt and pepper. Stir while crushing with a fork until you get a homogeneous porridge.
Heat a frying pan with plenty of oil. When it is hot, take portions of the dough with a spoon and drop them carefully into the oil. Fry until golden brown, turning to brown on all sides.
Drain on kitchen paper for a few minutes, letting them absorb excess fat before serving. They can be eaten warm or cold, but they are much better hot.
Family with Karlos Arguiñano: My best recipes to cook at home (Planeta Cocina)
With what to accompany the silly eggs
Our colleagues from Directo al Paladar tell us that this is a recipe that is traditionally served as a starter, without any accompaniment, we propose the appetizer time to enjoy the silly eggs. A glass of wine, a beer or the drink of your choice and ready to move to the kitchens of grandmothers.
We go a little further and, although not all of them will bite, we suggest you accompany them with some sauce to give it a little more joy such as a brava sauce, mustard sauce or, why not, a homemade barbecue sauce.
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Photos | Direct to the Palate