Delectable Hungarian Breakfast Platter: A Gourmet Experience for the Senses
This delectable Hungarian breakfast platter is perfect for those looking to experience a taste of Budapest right in their own kitchen. A combination of smoked sausages, scrambled eggs, sourdough bread, and fresh vegetables create a visually appealing and mouthwatering meal that will leave you longing for more.
Allergens
Eggs, Dairy (Feta cheese)
Ingredients
- 4 large free
- range eggs
- 1/2 cup whole milk
- Salt and pepper, to taste
- 8 oz Hungarian smoked sausages, sliced
- 1 medium onion, thinly sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 slices of sourdough bread
- 2 tbsp unsalted butter
- 4 oz feta cheese, crumbled
- Fresh parsley and chives for garnish
Instructions
- Whisk together the eggs, milk, salt, and pepper in a medium bowl. Set aside.
- Heat a large non stick skillet over medium heat. Add the sliced onion and bell peppers, sautéing until softened and slightly caramelized, about 5 minutes. Remove from pan and set aside.
- In the same skillet, add the sliced Hungarian smoked sausages, cooking until browned and heated through, approximately 3 4 minutes. Transfer to a plate and cover to keep warm.
- Wipe the skillet clean and return to medium heat. Melt the butter, then add the whisked eggs. Stir gently with a rubber spatula, forming large curds. Cook until just set but still creamy, approximately 2 3 minutes. Season with salt and pepper, then fold in half of the caramelized vegetables.
- Toast the sourdough bread slices to your preference.
- Assemble the platter: Place a slice of toast on each plate, top with scrambled eggs and a generous helping of the sausages. Garnish with remaining caramelized vegetables, crumbled feta cheese, fresh parsley, and chives.
Chef’s Insight
The combination of flavors and textures in this dish is reminiscent of a traditional Hungarian breakfast, perfect for a leisurely morning meal.
Notes
Be sure to use high-quality Hungarian smoked sausages for an authentic touch.