Paprika on eggs? Some may shudder at the thought of it but don’t knock it until you’ve tried it! You may be surprised.
When I used to stay at my grandparents’ house at weekends, breakfast-time was always the same and my grandma always made the same meal: frankfurters and paprika eggs.
As I woke up on a Sunday morning, the smell of cooked frankfurters would be present throughout the house. This meal is the smell of my childhood and cooking it at university makes me feel quite homesick (sob sob sob).
While this may not be a traditional Hungarian dish, unlike the others I have made during my time at university, it is always a meal that I remember my nan making for me, and probably the best. It is so quick to make as well; it is ideal for those 9am lecture rushes!
It is the simplest and easiest to make out of all the dishes and that’s why it didn’t take long for my mum to copy (Mum, stop, it’s not the same!)
With the eggs and frankfurters, it contains a lot of protein and so it will help boost your energy more than a bowl of sugary cereal would. It is also very filling, so it will fill you up until lunch.
The Paprika adds a lot more taste to the eggs, as eggs alone can taste quite bland. Sweet Paprika is much better to use than hot Paprika; it tastes a lot better.
Serves 1 person
4 pork frankfurters
3 medium eggs
1 tbsp paprika
- Heat 2 saucepans of water filled half way until the water starts to boil.
- In one saucepan, add the eggs and cook for around 8 minutes.
- Around 4 minutes into cooking the eggs, add the frankfurters into the other saucepan and simmer for 4 minutes.
- Place the now boiled eggs into a bowl of cold water and leave for 1 minute.
- Peel the shell off the eggs and slice the eggs into quarters.
- Place frankfurters and eggs onto a plate and sprinkle paprika on the eggs.
- Eat with a slice of buttered bread (optional).