With the abundance of eggs from our farm, I feel the need to make scrambled eggs more frequently. After blasting the eggs with 2.4 GHZ EM radiation for about 3 minutes, the eggs are cooked and then I feel the call of the sauce! In my early childhood, I remember there only be a red tomato-esq sauce acceptable but with increased age, I've realised that there is more to life. The first dabblings in non-red ketchup were BBQ, which unless hand-made, is sweet and just as bad. At the ripe old age of 36, I've accepted my destiny as a father and now willingly and joyfully choose brown sauce. The tangy unique flavour complements sausages, bacon, eggs, breaded chicken and all meats. I guess I also am drawn to the sauce as there isn't really a hungarian alternative or anything quite like it in the hugnarian food pallet. It can be hard to sauce here in hungary, but Tescos have it on the shevles and it eventually becomes affordable The EU-approved alternative to the real taste of GB is the currywurst sauce available from mild to quite hot. It's definately going for the fruity spicy non-tomato flavour but isn't as tangy and is a little sweeter.

Now to enjoy some breakfast sauce served with eggs and bread