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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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
Directions
Step 1
Slice the kielbasa sausage into thin rounds, about 1/4-inch thick.
Step 2
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.
Step 3
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.
Step 4
Toast the rye bread slices until golden and slightly crisp. Spread the mustard evenly on one side of each slice.
Step 5
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.
Step 6
Finish by placing the second slice of toasted rye bread, mustard-side-down, on top of the sandwich. Press gently to hold everything together.
Step 7
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.
Step 8
Remove the sandwich from the skillet, slice it in half, and serve warm. Enjoy your Polish Breakfast Sandwich!
Nutrition Facts
| Serving size | (453.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1158.2 |
| Total Fat 88.5g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 559.0mg | 0% |
| Sodium 3141.3mg | 0% |
| Total Carbohydrate 37.1g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 5.8g | |
| Protein 49.5g | 0% |
| Vitamin D 96.2IU | 0% |
| Calcium 566.3mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 722.9mg | 0% |
Source of Calories