Luuk Zegers (30)
Resource editor All the flavours of the world can be found in our WUR community. Resource editor Luuk Zegers takes us to… the Netherlands to share a seasonal variant on a classic Dutch dish.
‘You see the typical Dutch inventiveness and thrifty habits in our wentelteefje [a kind of eggy bread]. Old slices of bread are turned into a festive meal using a few simple ingredients. Cucina povera Dutch style. I often make this variant in the days after Christmas.’
Ingredients (for 8 wentelteefjes)
- 8 slices of old bread (or slices of a Christmas stollen/fruit bread in this festive variant)
- Approx. 250 ml milk (non-dairy if you want)
- 1 egg
- sugar (granulated or cane sugar)
- cinnamon
- grated lemon zest (optional)
- in this variant, icing sugar for decoration
- knob of butter or margarine for frying
Preparation
- Beat the egg and the milk in a large bowl. Add a tablespoon of sugar, a large pinch of cinnamon and the lemon zest, and stir.
- Dip the slices of bread or stollen into this mixture until they are completely soaked but not yet falling apart. Take them out of the bowl.
- Melt the butter or margarine in a frying pan. Fry the soaked slices, turning them over until they are golden brown on both sides.
- Serve the wentelteefjes hot with a sprinkling of cinnamon and, in this Christmas version, icing sugar.
- The Dutch normally eat their bread with their fingers but you can use a knife and fork for wentelteefjes!
- Enjoy!
