Entree: Lithuania – Southern Culinary Region – Kepta Duona (Pan-fried dark rye bread cubes flavored with garlic and rendered fat served with cheese and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) stale dark rye bread, cut into 1-inch (2.5 cm) cubes
- 6 slices smoked bacon, approx. 6 oz (170 g), chopped
- 3 tbsp (45 ml) unsalted butter
- 4 large eggs, approx. 7 oz (200 g)
- 3 cloves garlic, minced
- 1 cup (100 g) grated hard cheese (Džiugas, aged cheddar, or similar)
- 2 tbsp (30 ml) sour cream
- 2 tbsp (6 g) chopped fresh dill or parsley
- 1/2 tsp (3 g) caraway seeds, crushed (optional)
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (450 g) stale dark rye bread, cut into 1-inch (2.5 cm) cubes
- 6 slices smoked bacon, approx. 6 oz (170 g), chopped
- 3 tbsp (45 ml) unsalted butter
- 4 large eggs, approx. 200 g
- 3 cloves garlic, minced
- 1 cup (100 g) grated hard cheese (Džiugas, aged cheddar, or similar)
- 2 tbsp (30 ml) sour cream
- 2 tbsp (6 g) chopped fresh dill or parsley
- 1/2 tsp (3 g) caraway seeds, crushed (optional)
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat a large heavy skillet over medium heat. Add the chopped bacon and cook until the fat renders and the pieces are crisp, about 6–8 minutes. Remove most of the bacon to a bowl leaving about 1–2 tablespoons (15 to 30 ml) of fat in the pan.
2. Add the butter to the pan with the bacon fat. When melted, add the rye bread cubes in an even layer. Fry, stirring often, until the bread is deeply browned and crisp on most sides, about 8–10 minutes.
3. Stir the minced garlic and crushed caraway seeds into the bread for the last 1–2 minutes of frying so the garlic softens but does not burn. Season with salt and pepper to taste.
4. Return the crisped bacon to the pan and toss with the bread. Sprinkle the grated cheese evenly over the hot bread and cover the pan briefly (30–60 seconds) until the cheese begins to melt.
5. In a separate skillet, fry the eggs to your preferred doneness (sunny side up or over-easy are traditional). Warm the sour cream and stir in the chopped dill or parsley.
6. Divide the cheesy Kepta Duona among four plates, top each portion with a fried egg, and finish with a spoonful of herbed sour cream. Serve immediately.

1. Heat a large heavy skillet over medium heat. Add the chopped bacon and cook until the fat renders and the pieces are crisp, about 6–8 minutes. Remove most of the bacon to a bowl leaving about 1–2 tablespoons of fat in the pan.
2. Add the butter to the pan with the bacon fat. When melted, add the rye bread cubes in an even layer. Fry, stirring often, until the bread is deeply browned and crisp on most sides, about 8–10 minutes.
3. Stir the minced garlic and crushed caraway seeds into the bread for the last 1–2 minutes of frying so the garlic softens but does not burn. Season with salt and pepper to taste.
4. Return the crisped bacon to the pan and toss with the bread. Sprinkle the grated cheese evenly over the hot bread and cover the pan briefly (30–60 seconds) until the cheese begins to melt.
5. In a separate skillet, fry the eggs to your preferred doneness (sunny side up or over-easy are traditional). Warm the sour cream and stir in the chopped dill or parsley.
6. Divide the cheesy Kepta Duona among four plates, top each portion with a fried egg, and finish with a spoonful of herbed sour cream. Serve immediately.