ReceptnaptárScrambled eggs with bacon and kulen
Kulen is the famous hot, paprika-spiced dry sausage of Slavonia and Srem. Cooked with smoked bacon and onion, it makes scrambled eggs that recall a hearty village breakfast. It takes twenty minutes, makes a complete meal with fresh bread, and can be made with any spicier sausage if you have no real kulen in the house.
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Ingredients
Method
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- Heat the oil in a frying pan over medium heat, then add the diced bacon.
- Fry the bacon for 3-4 minutes until it releases its fat and the edges turn crisp.
- Add the onion and kulen slices and fry together for 2-3 minutes until the onion turns translucent.
- If using the pepper, add it now and fry for another 2 minutes.
- Meanwhile, beat the eggs in a bowl with a fork and season with salt and pepper - don't whisk until frothy, just until evenly mixed.
- Pour the eggs into the pan over the bacon and sausage.
- Turn the heat to medium-low and cook for 2-3 minutes, slowly and continuously drawing the eggs with a wooden spoon, until they set into soft, creamy scrambled eggs - don't let them dry out.
- Serve at once with fresh bread or flatbread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the bacon slowly until its fat renders, because the onion browns in it and it gives the dish its flavour.
- Do not whisk the eggs until frothy, just beat them until smooth, because that is what makes the scramble creamy.
- Keep drawing the eggs gently over a low heat and take the pan off while they are still slightly moist, because the heat of the pan keeps cooking them.
Frequently asked questions
What can replace kulen?
Csabai sausage or any hot, paprika-flavoured dry sausage. Gyulai sausage is milder, so in that case add a little hot paprika.
Does it need salt?
Usually hardly any, because the bacon and the sausage add plenty. Taste the sausage base before salting the eggs.
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