Egg Bread (Hootsla)

Hootsla is one of those old Mennonite farmhouse dishes that turns stale bread and a few eggs into something far better than the sum of its parts. Day-old bread gets cubed and browned in a generous amount of butter until crispy on the outside, then a beaten egg and milk mixture gets poured right over and fried until set.

The technique is somewhere between French toast and a scramble. The bread cubes soak up the egg mixture unevenly, which is the whole point. You get crispy, buttery edges on some pieces and soft, custardy centers on others. That textural contrast in every forkful is what makes it satisfying.

Half a cup of butter for half a loaf of bread is not a typo. The butter does double duty: it crisps the bread cubes and then fries the egg mixture. Use a wide skillet so the bread has room to brown properly instead of steaming in a pile.

Kitchen Tips

• Use day-old or slightly stale bread. Fresh bread is too soft and turns mushy instead of crisping in the butter.
• Brown the bread cubes thoroughly before adding the egg mixture. If they’re not golden, you lose that crunch.
• Pour the egg mixture evenly and let it set for a minute before stirring. This gives you bigger, more satisfying curds.
• Season generously with salt and pepper. The simplicity of this dish means seasoning carries it.

Variations

• Add diced onion to the butter before the bread cubes for a savory, sweet note.
• Top with a spoonful of sour cream or applesauce for a traditional Mennonite accompaniment.
• Toss in fresh herbs like chives or dill right before serving.