Poached Eggs Budapest

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Recipe: #40064

January 25, 2023

"Here poached eggs sit on a crunchy "crouton" and then the the infamous Hungarian Gulyás sauce (goulach) is poured over each. Makes for a tasty hearty breakfast, lunch, or for dinner. Cookbook: The Making of a Cook, by Madeleine Kamman."

Original is 6 servings


  • Serving Size: 1 (277.6 g)
  • Calories 423
  • Total Fat - 26.8 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 242.8 mg
  • Sodium - 474.3 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 5.5 g
  • Protein - 13.1 g
  • Calcium - 118.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 32.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Immerse tomatoes in hot water for 1 minute, then peel. Immerse the pepper in hot water for 12 minutes, then peel.

Step 2

Squeeze the tomatoes to remove as many seeds as possible. Dice tomatoes, pepper and onions; saute in 3 tablespoon of the butter for a few minutes. Add caraway seeds, cover, and let cook until tender.

Step 3

Add heavy cream, paprika and salt and pepper to taste. Let everything simmer until the cream coats the vegetables. This may be done ahead of time. Poach the eggs ahead of time as well and have them ready.

Step 4

Saute the croutons in 3 tablespoons butter. Gently reheat the sauce and poached eggs. Add the sour cream to the sauce. Reheat the sauce, but DO NOT BOIL after adding the sour cream. Taste and correct seasoning. Set a poached egg on each crouton spoon the sauce over them, and sprinkle with more paprika.


No special items needed.

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