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”.
My blog’s winter sleep turned out to be a little bit longer than expected. The reason for the silence is that first I moved partially to Frankfurt for 3 months and then after more than 10 years in Erlangen I finally moved to Germany’s most colourful and versatile gastronomic city: Berlin. Looking for a new apartment, packing and moving all my stuff, saying goodbye to friends and equipping my new home with furniture devoured several weekends. In the end, everything went very well. From the cooking perspective, the most important change is that I replaced my tiny 3m² kitchen with a huge 12m² one. So finally I have the space for all my equipment right in the kitchen and don’t need to hide cooking utensils under my sofa or bed. Though, the kitchen is still not ready completely since I’m working on a kitchen island, but at least it is operational. As an inauguration I prepared a fresh and simple dish – in the hope that spring might come in a few days.