Everyone knows that a good breakfast is key to starting the day off right, and it is no different in the Czech Republic. One popular Czech breakfast is Hemenex, and I am excited to share the recipe with you in this article.
In this post: What is Hemenex · Ingredients · Instructions · How to serve · Video recipe · Pronunciation · Useful tips
➜ What is Hemenex?
It might surprise you, just like it surprises many Czechs, but “Hemenex” is actually a Czech twist on the English words “ham and eggs.” To make it, all you need is a pan—ideally non-stick.
Start by frying up some slices of ham, then crack in a few eggs—I usually go with three for a hearty, energy-packed meal. Let the eggs cook until they are set but still a bit runny. Sprinkle with salt and pepper, throw in some veggies if you like, and serve it up with fresh bread.
If you are a fan of eggy breakfasts, you might also be interested in these Czech recipes: Smaženka bread, fluffy cheese omelette
➜ Ingredients you need
To make Czech Hemenex, grab the following ingredients:
- Ham – thinly sliced
- Eggs
- Unsalted butter – for frying. Possible substitutions are pork lard, sunflower or canola oil.
- Salt and ground pepper – to taste
- Spring onion – I love to sprinkle my Hemenex with chopped greens from spring onions or chopped parsley leaves.
- To serve – add fresh vegetables of your choice and sliced Czech rye bread or any other type of bread you prefer
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
Kitchen equipment: For this recipe, I used an 8-inch (20 cm) non-stick pan.
➜ Instructions
The best thing about this recipe is how simple and quick it is to prepare. In just fifteen minutes or less, you can have Hemenex ready to serve! Here is how to make it.
STEP 1: Start by heating some butter in the pan over medium heat. Once the butter is melted, lay three slices of ham across the bottom and fry them. Flip the ham as it cooks to create a nice, hot base for the eggs.
STEP 2: Carefully crack the eggs onto the ham, making sure not to break the yolks. Reduce the heat to low, about a third of the way, and let the eggs cook until they firm up. The goal is to keep the yolks slightly runny. This process should take about 5-8 minutes.
Season with salt and ground pepper.
STEP 3: Carefully transfer the Hemenex from the pan to a plate. A wide, flexible spatula—like the kind you use for flipping pancakes—works great for this. Once it is on the plate, garnish with chopped green spring onions for a fresh touch.
➜ Serving
Add some chopped tomatoes, peppers, cucumber, or any other veggies you like. Serve it with fresh bread— I like to spread a little unsalted butter on the bread, but if you are watching calories, you can skip that step. This dish makes a hearty breakfast or a light dinner. Dobrou chuť!
➜ Video
I made a short video showing how to make Czech Hemenex! Click and check it out.
➜ Pronunciation
Listen to how we Czechs pronounce the word "Hemenex." I am a native speaker, so you'll hear authentic Czech.
➜ Useful tips on Hemenex
- The eggs in Hemenex are cooked sunny-side up. This means that while a thin membrane forms on the surface of the yolks, they stay deliciously runny inside. Make sure to use eggs from a trusted source for the best results.
- Avoid covering the pan with a lid. While this would cook the yolks through, they will lose their vibrant yellow color and end up with a whitish layer of egg white on top.
- Hemenex is a savory Czech breakfast option that really keeps you full all morning. It tends to be a favorite among men who prefer a hearty, savory start to their day rather than something sweet.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Hemenex (Czech Ham and Eggs)
Tap or hover to scale
Ingredients
- 3 slices ham
- 3 eggs
- ½ Tablespoon unsalted butter (or sunflower/ canola oil)
- 1 Tablespoon spring onion chopped greens
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Heat ½ Tablespoon unsalted butter in a pan over medium heat. Once melted, fry in 3 slices ham. Flip them once for even cooking.
- Crack 3 eggs onto the ham without breaking the yolks. Reduce heat to third and cook until the eggs firm up, keeping the yolks slightly runny, about 5-8 minutes. Season with salt and ¼ teaspoon ground black pepper.
- Transfer the Hemenex to a plate and garnish with 1 Tablespoon spring onion (chopped) for a fresh touch.
Notes
- The basic recipe makes 1 bold portion.
- SERVING: Serve warm. Add some chopped tomatoes, peppers, cucumber, or any other vegetables you prefer. Serve with fresh bread—I enjoy spreading a bit of unsalted butter on it, but you can skip that step if you're watching your calories. Dobrou chuť!
- A wide, flexible spatula, like the one used for flipping pancakes, is perfect for transferring the cooked Hemenex from the pan to the plate.
- I used an 8 inch (20 cm) non-stick pan for this recipe.
- Hemenex eggs are cooked sunny-side up, with runny yolks beneath a thin surface membrane. For best results, use eggs from a trusted source.
- Avoid covering the pan, as it will cook the yolks through, causing them to lose their vibrant yellow color and develop a whitish layer on top.
Bob Burk says
always enjoy your recipes. we have prepared many of them main courses and desserts plus cookies. thank you for sharing Bob
Anicka Cooklikeczechs.com says
Thank you so much for your kind words, Bob, I am delighted to hear you like the recipes!
Greetings from the Czech Republic.