Traditional Székely Layered Eggs | Creamy Baked Breakfast
(0)
40 min
Under an hour
Kifli Kukták
A hagyományos székely rakott tojás egy igazi erdélyi gasztronómiai kincs, amely a békebeli ráérős reggelik és családi brunchok hangulatát idézi. A tejbe és fűszeres tejfölös tojáskrémbe mártott puha zsemleszeletek rétegei közé keményre főtt tojáskarikák és aranybarnára pirított, édeskés hagymakarikák simulnak, a tetején pedig ropogósra sül a trappista sajt.
Preparation method
Preparation and frying the onions
Place 4 of the 6 eggs in cold water and hard-boil them for 9 minutes from the boiling point. Rinse with cold water, peel, and slice into rounds using an egg slicer.
Peel the onions, cut them into thin rings, and toss gently in the flour. Heat the sunflower oil in a pan and fry the floured onion rings until nicely golden yellow and crispy, then set the pan aside along with the onion oil.
Preheat the oven to 180 °C (conventional heat). Grease a medium-sized ovenproof ceramic or glass baking dish thoroughly with the soft butter. Cut the bread rolls into slices approx. 1 cm thick, and pour the milk into a shallow dish.
Chef's tip
Dip the bread rolls into the milk for just a split second, otherwise they will become too soggy. It is best to use 1-2 day old, slightly stale bread rolls, which will absorb the sour cream and egg sauce perfectly.
Tossing the onion rings in flour ensures an incomparably sweet, caramelized crispiness, while the remaining onion cooking oil adds fantastic depth and aroma to the layered eggs.
Ingredients
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