Rye bread tops - Rúgbrauðstoppar

These little rye bread "cakes" are made to be served with milk soups or hot milk. Make sure you use the sweet Icelandic type of rye bread and not the Danish or German style unsweetened pumpernickel bread.

250 g rye bread, finely crumbled or grated
75 g sugar
100 g butter or margarine

Mix together bread and sugar and gently brown in the butter in a frying pan until it begins to harden. Press into egg cups or miniature muffin tins to cool. Serve with sweet milk soups or hot milk.

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