Hungarian-style Green Pea Főzelék

Put the green peas (fresh or frozen) into a saucepan, pour in 300 ml water, add salt to taste and 1 tsp sugar. Cook over medium heat for 10-15 minutes until tender, and do not drain the cooking liquid.

In a dry skillet, melt 30 g butter over medium heat, stir in 30 g flour and cook, stirring constantly with a wooden spatula, for 2-3 minutes until it turns a light cream color and gives off a nutty aroma — this is the traditional Hungarian roux (rántás).

Pour 100 ml of the hot pea cooking liquid into the roux, whisk vigorously until smooth and lump-free, then add 300 ml milk and simmer for 1-2 minutes.

Pour the milk mixture into the saucepan with the peas, stir thoroughly and cook over low heat for 3-5 minutes, until the főzelék reaches a creamy consistency.

Remove from the heat, stir in 100 g sour cream and 20 g finely chopped parsley, and add more salt if needed.

In a separate skillet, melt the remaining butter (10 g) and fry 4 eggs sunny-side up, one at a time, for 2-3 minutes until the whites are set but the yolks are still runny.

Serve the főzelék hot, topping each portion with a fried egg, or, instead of the egg, with a cutlet or braised meat.