Ropogósra sült, aranybarna bundáskenyér selymes, paprikás körözöttel töltve. Igazi laktató magyaros reggeli vagy brunch, ami kívül ropog, belül pedig lágyan olvad.
Ingredients
Preparation method
Making the körözött
In a bowl, mix the room-temperature butter and sour cream with the curd cheese mashed with a fork until smooth.
Finely chop the red onion and chives, then add them to the curd cheese along with the sweet paprika, ground caraway, and a little salt. Mix thoroughly until you get a nice, uniform orange spread.
Filling and coating
Generously spread the seasoned körözött over half of the sourdough bread slices, then cover with the remaining bread slices. Lightly press the edges of the sandwiches together.
Chef's tip
If you prefer an even creamier, richer flavor, you can replace half of the curd cheese with sheep's curd cheese.
When frying, make sure to keep the heat on medium so the French toast turns crispy on the outside without burning, while the cold curd cheese filling warms up gently on the inside.
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