French Toast with Egg and Herring
Description
The appetizer is quick and easy to make. You can use any bread for the croutons; I like a few slices of black bread. I bought the herring already filleted, so I didn’t bother gutting it, removing the bones, or scaling it. These croutons don’t take long to make — I spent no more than 20 minutes — so you can make them for breakfast, for a buffet, or as a snack. They can be served warm or chilled.
Instructions
- 1
Step 1
1. I put a skillet on the heat, pour in a little vegetable oil, heat it, add the bread, fry it on both sides, then rub each piece with a garlic clove.
- 2
Step 2
2. My eggs are already hard-boiled; I grate them on a coarse grater and mix them with finely chopped parsley, mayonnaise, salt, and pepper.
- 3
Step 3
3. Cut the prepared herring fillet into small pieces; halve the olives.
- 4
Step 4
4. On one side of the crouton, I place a small amount of the egg mixture, then a piece of herring and an olive, and serve it to the table right away.