Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/Eggs Pork
Russian Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tb Unsalted (Sweet) Butter
2 c Pumpernickel Bread
-Preferably German, Day Old
-Cut Into 1/2-Inch Cubes
4 oz Bacon -- Smoky, Chopped
3/4 c Onion -- Finely Chopped
3 c Smoked Kielbasa Or Bratwurst
-Cut Into 1/2-Inch Cubes
Salt And Freshly Ground
-Black Pepper
8 lg Eggs
-----GARNISH-----
Fresh Dill -- Finely Chopped
Melt 4 Tbls of the butter in a large skillet over
medium heat. Saute the bread cubes in batches until
golden brown and crisp. Transfer to a bowl and set
aside. Wipe out the skillet with paper towels. Fry
the bacon, in the skillet, over medium heat until it
renders out the fat. Add the onion and saute until it
begins to color, about 8 minutes. Add the kielbasa
and cook, stirring, until the onion and kielbasa are
nicely browned. Melt the remaining 1 Tbls of butter
in a medium-size non stick skillet over medium heat.
Add one-fourth of the kielbasa mixture and one-fourth
of the bread to the skillet and distribute evenly with
a wooden spoon. Break 2 eggs into the skillet. Cook
for 2 minutes, stirring the whites gently with a thin
spatula. When the whites are almost set and the yolks
are still liquid, reduce the eat to low, cover the
skillet, and cook for another minute or until the
desired doneness is achieved. Slide the hash and eggs
onto a plate. Repeat with the remaining ingredients
to make three more portions. Serve immediately
sprinkled with the dill as a garnish.
