Breastfeeding Friendly Buttered Breadcrumbs
Golden, toasty, and impossibly fragrant, these buttered breadcrumbs are one of those simple preparations that make everything they touch taste better. A hot skillet, real unsalted butter, and a little patience are all it takes to transform plain breadcrumbs into something deeply nutty and crave-worthy. Fresh thyme stirred in off the heat adds a herby lift, and the optional parsley brings a pop of color that makes even a humble weeknight pasta look like it came from a restaurant. For anyone nursing, keeping meals nourishing and low-stress is the priority — and this kind of versatile, made-from-scratch topping fits right into that rhythm. Unsalted butter lets you control the sodium, which is a small but worthwhile consideration when you're mindful of what goes into your body every day. Scatter these over roasted vegetables, soups, or a bowl of creamy pasta and watch them disappear. They crisp up even more as they cool, so a little batch goes a long way.
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 cup plain breadcrumbs
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Melt the butter in a large skillet over medium heat until the foam subsides and the butter is fully liquid, about 1 minute.
- 2
Add the breadcrumbs and stir to coat evenly in the butter. Spread into an even layer and cook, stirring every 30–45 seconds, until the crumbs are deep golden and smell nutty, 5–7 minutes. Watch closely, as they can go from golden to burnt quickly.
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