ReceptnaptárEggy bread (bundáskenyér)
Bundás kenyér, the Hungarian savoury French toast, is the best fate for leftover bread: dipped in egg and fried in hot fat for a few minutes, it becomes a breakfast that is golden outside and soft inside. It is good savoury, with garlic or cheese, and it can even be eaten sweet with cinnamon sugar. Dry, day-old bread or rolls work best, because fresh bread falls apart in the egg.
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Ingredients
Method
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- Soak the bread slices in the milk for a few seconds on both sides.
- Beat the eggs with a fork with a pinch of salt.
- Coat the soaked bread thoroughly in the beaten egg.
- Fry in hot oil until golden brown on both sides, about 2-3 minutes per side.
- Drain the excess fat on kitchen paper and serve warm.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Soak the bread in the milk for only a few seconds, because if it absorbs too much, the middle stays raw and wet even after frying.
- The oil should be hot but not smoking. At too low a temperature the bread soaks up fat instead of crisping and turns heavy and oily.
- For the savoury version, you can also mix a little crushed garlic or grated cheese into the egg, which gives the breakfast much more character.
Frequently asked questions
What is the best thing to serve with it?
Savoury, it is best with pickled gherkins, sour cream, ketchup or tomato salad. Sweet, serve it with icing sugar, cinnamon or jam.
Can it be fried in less fat?
Yes, in a good non-stick pan a tablespoon of oil is enough. It can also be baked on baking paper at 200 °C (180 °C in a fan oven) for 15 minutes, turning it halfway through.
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