Croutons with Spring Breakfast Salad

Cooked croutons and lettuce for a spring breakfast

I suggest you try the croutons for breakfast. They turn out very tasty, juicy, nutritious and rich in vitamins that we need so much right now. Of course cooking them on a weekday a little labor-intensive, but on the weekend you can treat your family with such a delicious breakfast. Such salad sandwiches can be offered as an afternoon snack.
Author of the recipe

Ingredients for croutons with lettuce "spring breakfast":

For croutons

Baton - 4 slices.
Ham - 4 slice.
Chicken egg (or quail) - 4 pcs
Butter - 50 g
Basil - 1 pinch.

For the salad

Tomato - 1 pc
Canned beans - 1 jar.
Greens (parsley) - 3 tablespoon
Lettuce leaves / Lettuce - 5 pcs
Bell pepper - 1/2 pc

Dressing

Garlic - 3 clove
Soy sauce (Kikkoman) - 2 tablespoon
Sunflower oil - 3 tablespoon
Vinegar - 1 tablespoon
Salt (to taste) - 1/2 teaspoon
Black pepper (to taste) - 1 pinch.

How to cook croutons with lettuce "spring breakfast" step by step with photos

	Mix butter and basil. Butter the slices of toast on both sides and fry in a pan until lightly golden.
	Wash and dry the bell peppers and wrap them in foil along with the garlic cloves. Bake in oven at 180g for about 20-30 minutes.
	For dressing pour sunflower oil, vinegar, soy sauce, squeeze in grilled garlic, salt and pepper. Blender until smooth.
	Chop tomato into small pieces. Finely chop the herbs. Then put canned beans, tomatoes and herbs in a bowl. Cut the roasted peppers into julienne strips and add to the bowl with the salad. Add the dressing and stir.
	Fry slices of ham on both sides in a little sunflower oil.
	Then fry the fried eggs with a little salt.
	Spread the salad on the fried croutons, then put the finely chopped lettuce on top.
	Then put the slices of ham, and top with the glazed eggs. You are ready to serve. Enjoy!