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Home > Restaurants > Recipes > Fried Egg Bread With Apple-Horseradish Relish

Fried Egg Bread With Apple-Horseradish Relish

Provided by: Chef Katie Busch
Served at: Hospoda

  • Type of Dish: Condiments/Sauces, Sandwiches
  • Servings: 5
  • Cuisine: Eastern European
  • Reader Rating: Write a Review

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Our favorite new application of the pungent, sinus-thumping root is this invigorating relish that Hospoda chef Katie Busch serves alongside Czech-style ham sandwiches that are dipped in egg and then fried like pancakes.


For the relish:
1 medium horseradish root
2 tart apples
4 tbs. fresh lemon juice
2 cups sour cream
Salt and pepper to taste

For the egg bread:
3/4 cup cornichons, minced
1/2 medium white onion, minced
10 slices good rye bread, sliced thin
5 tbs. Dijon mustard
10 slices smoked ham
8 eggs, beaten in a shallow bowl
Soy oil to pan-fry


For the relish: (1) Peel the horseradish root and the apples and (2) grate each with a cheese grater. In a bowl, combine the horseradish with the apple, adding the lemon juice to avoid discoloration. Gently fold in the sour cream, season with salt and pepper, and reserve.

For the sandwiches: In a small bowl, combine the cornichons with the onion. Lay out the 10 slices of bread on a work surface. Spread one side of each slice with mustard. Divide the cornichon-onion mixture among 5 slices of bread, and then layer them with two slices of ham. Cover with the remaining slices of bread, mustard side down, making 5 sandwiches. Dip each sandwich into the beaten eggs. Heat the soy
oil in a skillet over low heat, and fry the sandwiches in batches until golden brown on each side. (3) Serve with the horseradish-apple relish.

See also: In Season: Hospoda’s Fried Egg Bread With Apple-Horseradish Relish

(Published 2012)

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