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.
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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