Hungarian savoury eggy bread

Name: Hungarian savoury eggy bread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Hungarian
Ingredients: 220 g White wheat bread; 200 g Egg, without shell; 50 g Whole milk; 25 g Rapeseed oil; 60 g Sour cream, 20% fat; 250 g Tomato; 180 g Cucumber; 2 g Salt; 1 g Black pepper

Golden egg-coated bread with sour cream and a crisp tomato salad.

Estimated total time: 20 minutes2 portionsAbout 660 kcal per portion

Hungarian savoury eggy bread — representative dish photograph — Photo: Teemeah · CC BY-SA 3.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

220 g White wheat bread
200 g Egg, without shell
50 g Whole milk
25 g Rapeseed oil
60 g Sour cream, 20% fat
250 g Tomato
180 g Cucumber
2 g Salt
1 g Black pepper

Method

Cut bread into four even slices. Whisk eggs with milk, half the salt and pepper in a shallow bowl.
Heat oil over medium heat in a wide pan. Dip bread into the egg mixture on both sides without soaking it until fragile.
Fry the slices for 3–4 minutes per side, in two batches if needed, until golden and the egg coating is fully cooked.
While the bread cooks, chop tomatoes and cucumber and season with the remaining salt. Serve with sour cream and the vegetables.

A savoury Hungarian breakfast served here as a light supper. All frying oil is counted. Vegetable sides are included even though the representative photo shows the bread alone. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Bundás kenyér

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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