Hungarian Jewish Eggs on Toast

I first learned of Jewish eggs when I ordered them at the famous Rosenstein’s restaurant, the oldest still-standing Jewish dining establishment in Budapest. Their dish is essentially egg salad but made with goose fat instead of mayo, onion, salt and paprika. For this recipe, I thought it would be interesting to mix a Middle Eastern/Asian condiment with caraway seed and a heavy dose of real Hungarian paprika.
vegetarian
Back to the Kitchen
Sunny Foods | Hungarian Jewish Eggs on Toast
Ingredients
  • 4 eggs, boiled for 8 minutes
  • 2 pinches salt
  • 2 tsp. Sunny Original Tahini Sauce
  • 1 tsp. sweet paprika
  • 1 pinch caraway seed powder
  • 1 green onion
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon butter at room temperature
  • White pepper to taste
  • 2 slices whole wheat bread
Steps

Peel your eggs and give them a rough chop.

Finely chop your green onion and pickles.

Mix eggs and all ingredients together lightly.

Toast a piece of whole wheat bread and top with the mixture.

Garnish with more green onion.

Think of Hungary.

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