Freshly boiled žganci could be served as breakfast or lunch, or warmed-up or toasted for dinner or breakfast the following day. Belsazar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola.
In this context, žganci can be enjoyed at any time of day, whether it's breakfast, lunch, or dinner, and it can also be served the next morning. Belsazar Hacquet's mention of serving žganci with sauerkraut in Upper Carniola provides additional insight into its culinary uses.