Easter breakfast with croissant, boiled-smoked pork hock, and horseradish

Name: Easter breakfast with croissant, boiled-smoked pork hock, and horseradish
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 1 pc smoked pork hock, boiled until tender; 4 pcs A Kis Pékinas Kézműves Tökmagos Croissant; 8 pcs boiled eggs; 10 dkg horseradish cream; 1 pc fresh horseradish root; 10 dkg pickled cucumber; Fresh parsley; Chives; Salt; Pepper; Smoked pork neck

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

1 pc smoked pork hock, boiled until tender
4 pcs A Kis Pékinas Kézműves Tökmagos Croissant
8 pcs boiled eggs
10 dkg horseradish cream
1 pc fresh horseradish root
10 dkg pickled cucumber
Fresh parsley
Chives
Salt
Pepper

IF YOU'D PREPARE IT DIFFERENTLY

Smoked pork neck

PREPARATION

1
Place the pork hock in cold water to boil. If desired, you can season the broth with spices and onion, but it's also good plain.
2
When the bone can be easily pulled out, it's done.
3
Let it cool slightly in the broth, then remove it from the bone. While still hot, press it into a mold, for example, a terrine mold, or wrap the pork hock meat tightly in plastic wrap and let it cool. After this, it can be sliced.
4
Boil the eggs for 6 minutes, then place them in cold water, peel, and cut into wedges.
5
Cut the croissant in half; if desired, you can butter it.
6
Slice the pork hock and cucumber, and grate the horseradish. Serve with freshly chopped chives and parsley.
7
You can also serve mayonnaise horseradish in a separate bowl.

Tip

It can also be prepared with smoked turkey breast or smoked pork neck.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!