Princesi (Bulgarian Cheese Toasts)
Princesi are Bulgarian open-faced toasts baked in the oven — here the breakfast version, with sirene, egg and kashkaval spread right to the edges of the bread. The other classic is topped with seasoned mince.
Ingredients
Ingredients
- 8 slices white bread
- 40 g butter, softened
- 200 g Bulgarian sirene, finely crumbled
- 2 eggs
- 100 g kashkaval, grated
- 1 tbsp parsley, finely chopped
- 1 pinch black pepper, ground
Nutrition (estimated)
high confidenceRecipe total: 1581 kcal · P 37.1g · C 127g · F 51.5g
Estimated from 7 of 7 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the oven to 200°C/400°F and line a baking tray with baking paper.
- 2Mash the sirene with a fork and mix it with the eggs, two-thirds of the kashkaval, the parsley and the pepper into a thick spread.
- 3Butter the bread thinly and lay the slices buttered side up on the tray.
- 4Spread the cheese mixture right to the edges of each slice — any bare crust will burn.
- 5Scatter the rest of the kashkaval over the top.
- 6Bake for 10–12 minutes, until the topping has puffed and browned and the bread underneath is crisp. Serve hot.
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Questions and answers
How long does Princesi (Bulgarian Cheese Toasts) take to make?
About 22 minutes: 10 min prep and 12 min cooking.
What ingredients do you need for Princesi (Bulgarian Cheese Toasts)?
7 ingredients: white bread, butter, Bulgarian sirene, eggs, kashkaval, parsley, black pepper.
How many servings does this Princesi (Bulgarian Cheese Toasts) recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Princesi (Bulgarian Cheese Toasts)?
About 395 kcal, with 9.3 g protein, 31.7 g carbohydrate and 12.9 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Princesi (Bulgarian Cheese Toasts) recipe suit?
It is vegetarian.
What cuisine is Princesi (Bulgarian Cheese Toasts)?
Princesi (Bulgarian Cheese Toasts) comes from Bulgarian cuisine.
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