Stack of Scrambled Eggs

Búbos Rántotta


  • 1 slice smoked bacon, ½ inch thick
  • 2 slices rye bread
  • 1 tablespoon lard
  • 2 eggs
  • 1 tablespoon sour cream
  • 1 tablespoon milk
  • Pinch of salt
  • 1 teaspoon paprika
  • 1 teaspoon chopped chives


  1. Dice the smoked bacon and rye bread to crouton size.
  2. Start frying the bacon. When it has released some fat, add bread croutons and fry them till golden brown. Heat should be low otherwise the bread will burn before bacon has released enough fat.
  3. When croutons are crisp and diced bacon has formed fairly crisp cracklings, remove both with a slotted spoon and place on absorbent paper.
  4. Strain the bacon fat to remove any little crumbs of bread that will burn, or use 1 tablespoon lard instead. Heat whichever fat you are using.
  5. Whip eggs with sour cream, milk and salt. When the fat is hot, put in the croutons and cracklings. Immediately pour in the eggs. Stir very fast and try to make a mound out of each portion. Sprinkle with paprika and chopped chives.