Prženice

Balkan-style savory French toast with ajvar.

5 from 1 vote

Prženice - Balkan Savory French Toast

Prženice (Balkan Savory French Toast) is a crispy, golden dish made with day-old bread dipped in eggs and milk and pan-fried. This easy Balkan breakfast pairs perfectly with feta cheese, ajvar, and microgreens, offering a rich, savory flavor. Enjoy it for breakfast, brunch, or a quick snack!

Prep Time3

Cook Time6

Total Time9

Course: Breakfast

Cuisine: Serbian

Servings:

Calories: 211kcal

Author: Nataša

Equipment

Shallow bowl or plate
Medium-size nonstick skillet or cast iron
Fork
spatula

Ingredients

3 eggs
2 tablespoon milk
1 pinch salt
4 slices of bread
1 tablespoon butter
2 tablespoon oil (light olive oil)

Optional Toppings

Crumbled feta
Ajvar (roasted red peppers spread)
Microgreens
Tomatoes
Avocado
Kajmak
Sour cream

Instructions

Prepare the Ingredients: Gather four slices of day-old bread, three large eggs, two tablespoons of milk, a pinch of salt, and butter or oil for frying. If using fresh bread, let it sit out for a couple of hours to dry slightly or lightly toast it to help it absorb the egg mixture without becoming soggy.
Make the Egg Mixture: In a shallow bowl, whisk the eggs, milk, and salt together until fully combined. If you want extra flavor, you can add a pinch of paprika, garlic powder, or chopped parsley to the mixture.
Heat the Pan: Place a nonstick or cast-iron skillet over medium heat. Add a mix of butter and oil (about 1 tablespoon butter and 2 tablespoon oil) to prevent burning while keeping the rich, buttery flavor.
Dip the Bread: Quickly dip each slice of bread into the egg mixture, coating both sides. Do not soak the bread for too long, a few seconds per side is enough to absorb the mixture without falling apart.
Fry Until Golden and Crispy: Carefully place the dipped bread into the heated skillet. Cook it for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until both sides are golden brown and crispy. If you’re making multiple batches, add more butter or oil as needed between them.
Drain Excess Oil: Transfer the prženice to a plate lined with paper towels to absorb any excess oil once golden and crispy.
Serve and Enjoy: Serve warm with crumbled feta cheese, ajvar, and microgreens for a delicious Balkan-style meal. Enjoy immediately for the best texture!

Notes

Best Bread Choice: Day-old bread is ideal as it absorbs the egg mixture without becoming overly soggy. If using fresh bread, allow it to sit out for a few hours.
Quick Dip, Not a Soak: Briefly dip each slice in the egg mixture, just enough to coat both sides without soaking them too much.
Heat control is essential: Cook over medium heat to achieve a crispy, golden crust without burning the exterior before the interior is cooked through.
Butter and Oil for Frying: Combine butter and oil. Use butter for flavor and oil for consistent frying while preventing burning.
Don’t Overcrowd the Pan: Fry in batches if necessary, leaving space between the slices for even cooking. Overcrowding reduces the temperature, causing prženice to absorb more oil and hindering proper crisping.
Keep it Crispy: When making multiple batches, keep prženice warm on a wire rack in a low oven (200°F/90°C) instead of stacking them, as this can cause sogginess.

Nutrition