Hungarian Scrambled Eggs
Fancy a filling and delicious breakfast? Why not have some Hungarian scrambled eggs? Scrambled eggs with sausage and smoked bacon. Sounds good to me.
I’m doing a recipe post for Hungary and I’m not making Hungarian Goulash?!? What is this blasphemy?!?
I was going to make Hungarian Goulash. I actually learned how to make Hungarian Goulash in Budapest. It tasted amazing. We also made Mushroom Paprikash and sour cherry soup. And some kind of pastry or pancake thing filled with sweetened cottage cheese whose name I can’t remember but it forever changed my opinion of cottage cheese for the better. I haven’t made any of them since. I’m just worried I wouldn’t do it right without guidance. And it was so much better than any of the stews I had had here called goulash.
Hungarian goulash is actually a soup not a stew. And they didn’t add any tomatoes to it. All the red depth of flavour came from the paprika. And the peppers in the dish were mild Hungarian yellow peppers.
Peppers are very big in Hungarian and they rightly take pride in their peppers and pepper derived products.
Paprika. It’s an amazing spice.
So rather than make something I know is great badly, I thought let’s do something new. And also let’s have breakfast.
What’s there to see and do in Hungary?
I’ve only been to Budapest. It’s a beautiful city. The views along the Danube look particularly striking at night. The city is divided in two my the river. Pest is the east side and Buda the west.
Let me get some good list of things to do there.
These lists are also making me realise how lazy a tourist I am. I’ve only done a few of these.
But it’s just about the inspiration for going there really, isn’t it?
What about the rest of Hungary?
And for food lovers?
I hadn’t yet stopped eating gluten when I went to Budapest. I suspect it’s not that easy to manage as a coeliac there. But let’s see what the verdict is online. – Well, I’m wrong. Apparently it’s easier than I thought.
Back to Hungarian Scrambled Eggs
Did you know that there was a Hungarian scrambled egg dish? I didn’t.
The recipe calls for Gyulai which is one of the many traditional Hungarian sausages. I do not have any Gyulai and I’m opting for ingredients I can easily find in my local supermarkets. So I’m using chorizo which is meant to be a good substitute for Gyulai. Also I love chorizo.
I made a couple of other substitutions. I’ve swapped the milk for cream. And I’m using chives rather than onions. As well, I added in a little parsley. Because I like parsley.
- 4 eggs
- 2 tbsp single cream
- 1 tbsp chives, (plus extra for decoration)
- 1 tsp parsley, (plus extra for decoration)
- 150g - 200g chorizo, sliced
- 100g diced ham or diced smoky bacon (lardons)
- sour cream (optional)
- Crack the eggs into a bowl. Beat in the cream, chives, parsley and a sprinkle of paprika.
- Heat a frying pan on high heat. Drop in the diced ham and chorizo. There is no need for oil. As the ham and chorizo cook they will release their oil and turn a little crispy. If there is a lot of fat in the pan once the meat has crisped a little, you can spoon some of it off.
- Stir in egg mix and keep stirring until you have scrambled eggs.
- If desired, top with a little dollop of sour cream. Sprinkle on top with, ground black pepper and a little paprika, and scatter over some chopped chives and parsley. Enjoy!
In Ireland the sausage meats and bacon are much more salty than sweet. So no salt is need if you're using Irish ham or bacon. If you're making this elsewhere you might want to add just a little sprinkle of salt to the eggs when you beat them.