Inspiration for this recipe comes from Bon Appetit. I had to make a change because I couldn’t find all of the ingredients. These croutons were great on the spinach and egg dish, and they would also be a welcome addition to soups and salads. The amounts here only make two servings, but the recipe could easily be doubled or even quadrupled.
1/2 cup coarse fresh bread crumbs
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard (the kind with whole mustard seeds)
2 teaspoons olive oil
- Preheat oven to 400.
- Toss all ingredients in a bowl to coat bread crumbs.
- Transfer to a baking sheet, spreading them out as much as possible.
- Bake until they begin to brown, about 5 minutes.