The bread is then fried in butter or olive oil until browned and cooked through. "Gratin Languedocien" is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. It is seasoned and dredged in flour before being browned in butter or olive oil. Toast is bread browned with dry heat. This means hashed browned potatoes literally translates to "chopped and fried potatoes". Then the beans are baked until the top layer of the dish is browned. It is commonly sliced and browned in butter or bacon fat prior to consumption. The vegetables and meat are browned to create a rich dark sauce. Toast is sliced bread that has been browned by exposure to radiant heat. It is typically baked so that the exposed custard on top is browned. Unlike pancake or omelette, scrambled egg is virtually never browned. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Finely chopped are browned in fat and used as a basis for a finished sauce. The consistency should remain slightly creamy, while they are slightly browned on both sides. Alternatively, the egg may be dropped into the bread before the bread is browned.