George Lang

Stack of Scrambled Eggs

Búbos Rántotta

Preparation info

  • 2

    appetizer servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 slice smoked bacon, ½ inch thick
  • 2 slices rye bread

Method

  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 spoo