Kolbászos Rántotta

Kolbászos Rántotta

Recipes with Csabai Kolbász

Scrambled eggs fried in the paprika fat of csabai kolbász. The eggs take on the deep red colour and paprika flavour of the sausage without needing any additional seasoning. A Hungarian breakfast staple in sausage-making households during the disznóvágás season.

Prep Time

5 min

Cook Time

8 min

Servings

2

Difficulty

Easy

Ingredients

  • 100g csabai kolbász, diced small
  • 4 large eggs
  • 2 tbsp milk
  • Salt
  • Fresh parsley, chopped
  • Thick white bread to serve

Steps

1

Beat the eggs with the milk and a small pinch of salt in a bowl. Set aside.

2

Place a frying pan over medium heat. Add the diced kolbász with no additional fat. The sausage will release its paprika-red fat within the first minute.

3

Cook the kolbász for 2 to 3 minutes until the edges are lightly coloured. The pan should be coated in red fat.

4

Reduce heat to low. Pour the beaten eggs into the pan over the sausage pieces. Let the eggs begin to set at the edges before stirring.

5

Stir slowly with a spatula, folding rather than scrambling, until the eggs are just set but still slightly creamy. Remove from heat immediately.

6

Transfer to plates. Scatter chopped parsley over the top. Serve with thick slices of white bread.

Tips

The kolbász will season the eggs through its fat. Taste before adding any salt; csabai is already well salted and the eggs will absorb that seasoning. Low heat is essential for the eggs: high heat makes them rubbery and dry. The moment they look almost done, they are done.