This dish is made with savory palacsinta, a crepe-like pancake, scrambled eggs and mushrooms. It's perfect for breakfast, brunch, lunch, or as a main course. And when served with creamed mushrooms, it becomes an elegant, vegetarian dish perfect for a bridal shower.
Makes 6 servings of Hungarian Pancakes with Eggs and Mushrooms
Cook Time: 30 minutes
Ingredients:
- 1 recipe Hungarian Savory Pancakes (see below)
- 3 tablespoons butter
- 1 small onion, thinly sliced
- 1/2 pound mushrooms of choice, finely chopped
- 6 large eggs, beaten
- Salt and black pepper
- 1 recipe Creamed Mushrooms (see below)
- 2 tablespoons chopped fresh chives
Preparation:
- Keep savory pancakes warm in a 200-degree oven while filling is prepared.
- In large skillet, melt butter and saute onion for a few minutes. Add mushrooms and saute for 5 more minutes.
- Pour eggs into skillet and season with salt and pepper. Cook until eggs are done to taste.
- Divide eggs among pancakes and roll. Serve hot on warm plates and garnish with creamed mushrooms and chopped chives, if desired.
