2.9.12

BACON AND EGGS THE HUNGARIAN WAY - SZALONNÁS RÁNTOTTA

Hungarian bacon is different from western bacon and if you are into stiff, super crispy bacon you won’t like this. But this is how Hungarians like it. 

BACON AND EGGS THE HUNGARIAN WAY
1/2 cup diced slab bacon
1 Hungarian yellow pepper [optional]
3 eggs
salt and pepper to taste
sprinkling of Hungarian paprika

• Slow fry the diced bacon until transparent in a non stick skillet.
• Add the sliced Hungarian pepper and sauté until transparent.
• Pour off the excess bacon fat.
• Whisk well the eggs and season to taste with salt and pepper.
• Pour into the skillet, tilting the pan.
• Make sure the temperature is at a low medium. There must not be browned spots on the egg as it cooks. If needed pull the skillet off the heat periodically. Gently turn over parts and when the egg is no longer runny remove from heat. There still be residual heat left and the egg will continue to cook even after the skillet is removed from the heat.
• Sprinkle it with Hungarian paprika and serve it immediately with a chunk of rustic bread.


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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!