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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.