ReceptnaptárButtered bread with egg
Egg and butter on bread is the simplest breakfast and snack: quick, cheap and filling. The trick is the right cooking time and cooling in cold water. Finely chopped herbs, a little mustard or radish add a crisp, fresh flavour.
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Ingredients
Method
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- Place the eggs in cold water, bring to a boil and cook for 9-10 minutes from boiling, so the yolk is fully set but not grey.
- Immediately hold the boiled eggs under cold water for 3-4 minutes, then tap and peel them; this stops further cooking and makes the shell come off easily.
- Spread the bread slices thinly and evenly with soft butter. If you like, add a little mustard.
- Cut the eggs into thin slices with an egg slicer or a knife, or grate them on a coarse grater.
- Place the slices or grated egg on the buttered bread, season with salt and pepper, sprinkle with finely chopped fresh herbs and serve immediately.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not cook the egg longer than 10 minutes, or a greenish ring forms around the yolk.
- Let the butter soften at room temperature so it does not tear the bread.
- It is also good on toasted bread, as a crisp slice holds the egg better.
- A slice of radish, tomato or cucumber makes it crunchy and fresh.
Frequently asked questions
Can it be prepared in advance?
Boiled eggs keep in their shell for 2 days in the fridge, but assemble the sandwich just before serving so the bread does not get soggy.
Can I use grated egg?
Yes, grated egg stays on the bread more easily and suits children better.
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