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Poached Eggs Budapest

Here's how you make Poached Eggs Budapest
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  • Servings: 6
  • Prep: 15m
  • Cook: 30-35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 ripe tomatoes
  • 1 green bell pepper
  • 3 large onions
  • 6 tablespoons butter
  • 1/2 teaspoon caraway seeds
  • 3/4 cup heavy cream
  • 1 tablespoon Hungarian paprika
  • Salt and pepper, to taste
  • 6 poached eggs (made ahead)
  • 6 large croutons (meaning - 6 pieces of bread that will be later fried in butter. A good sturdy sliced bread (ciabata, French, Portuguese, Italian is best here)
  • 1/2 cup sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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