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Hungarian Eggs

Updated on August 23, 2010

This dish is quick to prepare and makes for a nourishing start to a meal. The paprika flavouring is added with the stock when making the sauce to allow plenty of time for it to cook thoroughly and give its full flavour to the sauce, A base of crisp toast soaks up the egg yolk from the soft-boiled egg- you can use white or wholemeal bread,

Hungarian Eggs Ingredients

  • 6 medium-sized eggs
  • 6 slices bread
  • 1 pimento, canned

Ingredients for the Paprika Sauce:

  • 25 g butter
  • 25 g flour
  • 250 ml hot chicken stock
  • 1 teaspoon paprika
  • 1 egg yolk
  • 2 tablespoons thick cream

Hungarian Eggs Directions

  1. Cut the pimento lengthways into twelve thin strips.
  2. Cut the bread into rounds with a large pastry cutter. Or place a large cup upside down on the bread and cut around the rim.
  3. Toast the bread on both sides and keep warm.
  4. Melt the butter in a small heavy-based saucepan over low heat.
  5. Remove the pan from the heat and stir in the flour.
  6. Return the pan to low heat and cook the roux for 4 minutes, until it is a pale fawn color.
  7. Remove the pan from the heat and stir in the hot stock, gradually at first, until it is thoroughly combined. Add the paprika.
  8. Return the saucepan to low heat and bring to the boil, stirring.
  9. Cover the pan, reduce heat and simmer for 15 minutes, stirring occasionally.
  10. Meanwhile, soft boil the eggs. Arrest cooking by plunging them in cold water for a minute. Shell the eggs and put them in a bowl of warm water.
  11. Place egg yolk and cream in a small bowl and blend together with a fork or whisk.
  12. Remove the saucepan from the heat and add 5 tablespoons (75 ml) of the hot sauce to the egg and cream liaison.
  13. Gradually pour the contents of the bowl into the saucepan, whisking or stirring all the time.
  14. Return the saucepan to low heat and gradually bring to boiling point, stirring. As soon as the sauce reaches boiling point, remove the pan from the heat and cover,
  15. Place the toast on warmed individual plates. Pat the eggs dry and place one on each piece of toast.
  16. Carefully spoon some of the hot sauce over each egg.
  17. Arrange 2 pimento strips in a cross over each egg and serve immediately.


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    • Bits-n-Pieces profile imageAUTHOR


      8 years ago

      Glad you agree! :)

    • wannabwestern profile image

      Carolyn Augustine 

      8 years ago from Iowa

      This recipe sounds delicious!


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