Polish Breakfast Sandwich
Start your day with the ultimate comfort food: the Polish Breakfast Sandwich, a hearty and flavorful take on the classic breakfast bite. This robust sandwich layers smoky, pan-seared kielbasa sausage, perfectly cooked sunny-side-up eggs, and gooey melted cheese between slices of toasted rye bread slathered with tangy mustard. Finished with a hint of fresh dill, this sandwich offers a delightful balance of savory richness and aromatic freshness. Cooked to golden perfection in a buttery skillet, this meal is perfect for breakfast or brunch, bursting with Polish-inspired flavors that will keep you satisfied all day. Easy to prepare in just 25 minutes, this one-serving recipe is a delicious nod to traditional European cuisine.
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Recipe Information
Ingredients
- 200 grams kielbasa sausage
- 2 large eggs
- 2 slices rye bread
- 1 tablespoon butter
- 1 tablespoon mustard (preferably Dijon or Polish-style)
- 2 slices cheese (Swiss or cheddar)
- 1 teaspoon fresh dill
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon vegetable oil
Instructions
Slice the kielbasa sausage into thin rounds, about 1/4-inch thick.
Heat a non-stick skillet over medium heat and add the vegetable oil. Once hot, add the sliced kielbasa and cook until lightly browned on both sides, about 3-4 minutes. Remove the kielbasa from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add 1/2 tablespoon of butter. Crack the eggs into the skillet and season with a pinch of salt and black pepper. Cook sunny-side-up or over-easy, depending on your preference. Once cooked, remove the eggs and set aside.
Toast the rye bread slices until golden and slightly crisp. Spread the mustard evenly on one side of each slice.
To assemble the sandwich, place one slice of toasted rye bread mustard-side-up on a plate. Layer the cooked kielbasa sausage, one slice of cheese, the eggs, the second slice of cheese, and a sprinkle of fresh dill on top.
Finish by placing the second slice of toasted rye bread, mustard-side-down, on top of the sandwich. Press gently to hold everything together.
In the same skillet, melt the remaining 1/2 tablespoon of butter over medium heat. Place the assembled sandwich in the skillet and cook for 1-2 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Remove the sandwich from the skillet, slice it in half, and serve warm. Enjoy your Polish Breakfast Sandwich!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 566 mg | 44% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
