ReceptnaptárEgg sandwich with ajvar
One of the simplest and tastiest Balkan breakfasts: toasted bread spread with ajvar, topped with a fried or scrambled egg and served with cucumber. The sweet, smoky flavour of the roasted pepper relish goes beautifully with eggs. It is ready in a quarter of an hour, and if you have a jar of ajvar at home, even an ordinary weekday breakfast feels special.
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Ingredients
Method
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- Heat the oil in a frying pan over medium heat for about 2-3 minutes until it starts to shimmer.
- Crack the eggs into the pan to fry, or beat them in a bowl and scramble them.
- For fried eggs, cook over medium-low heat for 3-4 minutes until the whites are set and the yolks still runny - if you like them firmer, cover the pan for 1 minute.
- For scrambled eggs, cook for 2-3 minutes, stirring constantly, until creamy but no longer runny.
- Season the eggs with salt and pepper just before they finish cooking.
- Toast the bread in a toaster or a dry frying pan for 1-2 minutes per side until crisp.
- Spread one side of the toast thickly with ajvar.
- Put the eggs on top, slice the cucumber alongside and serve at once, while the eggs are still warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Spread the ajvar thickly on the bread, because then the toast does not turn soggy under the egg straight away and the flavour comes through better.
- For fried eggs, a lid on the pan cooks the top as well, so the yolk can stay runny.
- Salt towards the end of cooking, because ajvar can already be quite salty on its own.
Frequently asked questions
What can I use instead of ajvar?
Roasted pepper purée, lecsó (Hungarian pepper and tomato stew) or a little tomato sauce. Ajvar is also sold in larger supermarkets, in mild and hot versions.
Can it be made with flatbread?
Yes, a warm flatbread cut in half works as a pocket. The egg and ajvar drip less that way, so it is easy to eat on the go.
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