Hungarian Egg Spread
Perfect for breakfast or a snack
Hungarian egg spread can be made in many different ways. This time, I added sheep’s cheese and sweet red paprika powder (Hungarian). This gave it a slightly sour taste, which I really liked. I also really like that I finally have my own homemade sandwich spread, which is full of valuable protein and fat sources. Unlike most store-bought spreads, which contain numerous preservatives and texture enhancers. Try this homemade recipe!
I make Homemade Whole Wheat Bread Rolls for breakfast sandwiches. These are made from the same recipe. I can only eat about half a roll because I eat 30 grams of carbohydrates in the morning, and one roll is 41 grams. If you can eat a whole roll, then feel free to count it as such. To make counting easier, I’ll also give you the calorie and macronutrient values for the egg cream recipe separately. If you don’t count calories, ignore this. However, if you want to lose weight, it’s a good idea to get into the habit of counting calories.
Hungarian egg spread
Ingredients
- 3 egg yolks
- 30 g sheep's milk cheese (Hungarians call it juhtúró) can be replaced with Spreadable Goats Cheese
- 1 pinch sweet red paprika powder (Hungarian)
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 20 g sour cream
Instructions
- Place eggs in a saucepan, cover them with cold water by 1 inch. Bring water to a boil over high heat, then lower the heat and boil for 9-10 minutes over medium heat for perfect hard boiled eggs.Place the cooked eggs into ice-water bath and let them sit for a cuple minutes, then peel them.
- Cut the eggs in half. Place the egg yolks in a mixing bowl. Add the sheep's cheese and sour cream. Season with salt, pepper, and paprika. Mix thoroughly until creamy.
- Spread this cream on half of the roll. Place two slices of ham and one slice of mozzarella on top.
- When serving, garnish with red radishes and parsley.
Calories and macros
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