ReceptnaptárCreamy pea stew in a rice ring with fried eggs
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Ingredients
Method
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- Cook the rice pilaf-style as usual: fry in lard, pour in twice its volume of water, salt, and cover and steam until tender, about 15-18 minutes, then press into a buttered ring mold.
- In a saucepan, melt the butter, add the flour, and toast briefly to a pale color.
- Pour in the drained peas, add enough water (or the peas' canning liquid) to make it thick, add the parsley and sugar, salt, and bring to a boil.
- Dip the bread slices in milk, then coat in beaten egg and breadcrumbs, and fry both sides in hot oil until golden brown.
- Fry the eggs sunny-side-up, one at a time, in hot butter, taking care the yolks stay soft.
- Turn the rice ring out onto the center of a plate, and pour the hot pea stew into the middle.
- Arrange the fried breaded bread slices around the rice ring, and top each one with a fried egg.
- Serve immediately, while hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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