Hungarian Breakfast: A Vegetarian Feast for the Senses

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large eggs 1/2 cup full
• fat cream cheese, softened 3 cloves garlic, minced 1/2 teaspoon sweet paprika 1/2 teaspoon hot paprika (optional) 1/4 cup pickled vegetables of your choice (e.g., cucumber, peppers, onions) 1/2 cup cherry tomatoes, halved 1/4 cup fresh dill, finely chopped Salt and pepper to taste 2 slices whole
• grain bread, toasted 1 tablespoon unsalted butter Optional: smoked salmon or other vegetarian meat alternatives

Instructions

1. In a small bowl, combine the softened cream cheese with minced garlic and sweet paprika (and hot paprika if using). Mix well and set aside.
2. Slice your pickled vegetables and cherry tomatoes, and finely chop fresh dill.
3. Crack eggs into a bowl, season with salt and pepper, and whisk until combined.
4. Heat a non stick skillet over medium heat. Add butter to the skillet and let it melt.
5. Pour whisked eggs into the skillet, stirring occasionally until just set and fluffy. Remove from heat.
6. To assemble the dish, spread garlic cream cheese on toasted bread slices. Top with scrambled eggs, pickled vegetables, cherry tomatoes, and fresh dill. Add smoked salmon or other meat alternatives if desired.
7. Serve immediately, garnishing with additional dill sprigs if desired.

Chef’s Insight

The combination of flavors and textures in this Hungarian breakfast creates a satisfying meal that is both comforting and elevated.

Notes

Feel free to customize this recipe with your favorite pickled vegetables or additional toppings.