Bundás kenyér
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bread dipped for about 3 seconds a side in salted egg, with no milk, is lowered straight into hot oil, where the egg forms a thin crust on the outside instead of soaking the center like a custardy French toast.
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Thin, soft slices tear easily once wet, and a wide spatula underneath helps, with each slice dipped on its own just before frying. The cue to lift a slice is a fully set coating with no wet patches, more than any timing. Garlic sour cream stays in its own bowl for dipping just before each bite rather than spread on top. The fried slices are never stacked, since trapped steam softens the crust.
Ingredients
Instructions
- 1
Finely grate the garlic and mix with the sour cream, 0.125 tsp salt and all the pepper.
Refrigerate while frying the bread. Reserve the remaining salt for the eggs.
- 2
Pour oil to a depth of about 2 cm in a deep-sided pan and heat to around 180°C, using the amount needed for your pan.
Beat the eggs with the remaining salt in a wide dish.
- 3
Dip each bread slice in the egg for about 3 seconds per side.
Support it with a broad spatula and lower it straight into the hot oil. Coat only as many slices as will fit without overlapping.
- 4
Fry for about 1 minute per side until the egg coating is golden and set.
Cook a little longer if wet egg remains. Drain briefly on paper towels and repeat with the remaining bread. Discard any raw egg mixture left after coating all the slices.
- 5
Divide the bread between two plates, two slices each.
Portion the garlic sour cream into separate bowls and serve with the hot bread immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Klasszikus bundás kenyér
Eisler Zsolti, Street Kitchen · Checked: 2026-09-07
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