Bundás kenyér (Hungarian egg-dipped bread)

Name: Bundás kenyér (Hungarian egg-dipped bread)
Ingredients: 4 eggs; 1 teaspoon salt; 4 slices of bread (200 g); 60 ml oil

Appetizers - Bundás kenyér (Hungarian egg-dipped bread) by Rodica M. - Recipia

Bundás kenyér (Hungarian egg-dipped bread) fries for 1-2 minutes on each side after each slice is dipped in beaten egg. The edges turn golden, while the bread stays soft in the middle with a thin layer of browned egg on the outside. I choose bread with a firm crumb so it holds its shape when I dip it in the egg. Preparation: 5 minutes. Cooking: about 14 minutes. Total time: about 19 minutes. Servings: 4. About 325 kcal and 11 g of protein per serving.

Ingredients

4 eggs
1 teaspoon salt
4 slices of bread (200 g)
60 ml oil

Preparation

1. Beat the eggs well with the salt, using a fork. 2. Pour the oil into a frying pan and heat it for 2 minutes, until it shimmers. 3. Dip each slice of bread in the egg, one at a time, and fry it in the pan for 1-2 minutes on each side, until golden. Cook in batches if all the slices do not fit at once. 4. Transfer the slices to a plate lined with a paper towel to absorb the oil.

Notes

They are best freshly fried. Keep any leftovers in a sealed container in the refrigerator for up to 3 days. Choose bread with a fairly firm crumb, not very airy bread that soaks up the egg quickly. Thick slices need more time in the egg, while thin ones soften quickly and can break when turned. Sometimes the bread absorbs too much egg and falls apart when you lift it; let it drain well over the bowl. When you bite into it, it is like a thin omelet attached to bread. Hot tea with honey and lemon goes well alongside. For a gluten-free version, use the same amount of firm-sliced gluten-free bread. Eggs are an allergen, and regular bread contains gluten.