In many countries there are a lot of simple recipes for leftover bread. One of the sweet variations is French toast (or in Germany “Arme Ritter”), which is bread soaked in milk an egg. In Hungary this dish is typically served as a savory meal under the name “bundás kenyér”, which translates to “a bread with coat”.
I’ve been following the blog of the ingenious Dave Arnold for several years now. Back in 2009 he posted a recipe of an egg yolk bread, which I was able to try only now, since I haven’t had a pressure cooker. The “bread” consists of egg yolk, salt and baking powder only – so no flour, no yeast, no nuts, no milk. It is great when freshly “baked”, but it really surprised me when toasted in butter. This egg yolk “bread” perfectly resembled both the texture and the flavour of the aforementioned Hungarian leftover meal – although in this case without the “coat”.
I usually bake my breads in the oven and I’ve also experimented with microwave sponges, but I’ve never tried preparing a bread in a pressure cooker before. These egg yolk breads are steamed in a pressure cooker, where the egg yolk creates a spongy network trapping the small bubbles produced by the baking powder. The texture of the bread can be easily influenced by the amount of baking powder: adding more baking powder results in a less dense texture.
The toasted egg yolk “bread” slices can be served on their own rubbed with some garlic only – just like the Hungarian “bundás kenyér” is served traditionally. They can be used in almost any recipe containing bread, such as sandwiches or even as a hamburger bun. In this current dish I’ve topped the bread with some spring ingredients such as fresh goat cheese, ramson-marinated radish and hemp seeds.