One Pan Polish Breakfast – Farmhouse Breakfast Week 2013

You may have noticed that we’re part way through Farmhouse Breakfast Week (20th-26th January 2013) here in the UK, aiming to highlight the importance of breakfast with a campaign called ‘Shake Up Your Wake Up!’  Coincidentally, I wrote a piece about breakfast early last week, focusing on the importance of a good breakfast for children before school and mentioning the Primary School Free Breakfast Initiative. This week, we’ve been struck down with illness again, but despite feeling pretty rubbish we’ve managed to keep up our good breakfast habits in order to have enough energy to start to feel better. We don’t always have time for a full cooked breakfast like this one, but on more leisurely mornings, this is our favourite – it’s a One-Pan Polish Breakfast, and I usually use a Polish garlic sausage (available now in UK supermarkets) to give us an extra boost, along with mushrooms, tomatoes, organic free range eggs and a sprinkle of dill – optional!  This is the kind of breakfast my dad would cook for us before school. The best bit? There’s hardly any washing up!

One Pan Breakfast

Polish Charcuterie

The Poles love their charcuterie, which include sausages, such as smoked kabanosy and cured hams. Cold Cuts are generally known as Wędliny, whilst sausages are Kiełbasy. Polish charcuterie has been made since ancient times and it graces the tables of both the richest and the poorest Poles, often served as part of breakfast, but also often added to soups and stews. The basic processes of making Polish charcuterie involves curing, salting and smoking. In the UK, I regularly now see a few different varieties of Polish sausages and meats, the most popular being Polędwica Sopocka, which is a high quality ham made of pork loin, Polskie Kiełbasy, or Polish sausages, such as Wiejska or Sokołów and Kabanos, a thinner variety of smoked Polish sausage. Each has its own distinctive flavour, some have garlic, others more subtle herbs and spices. Here’s one way of eating Polish charcuterie, but you can also use it to make sandwiches, serve it as a cold cut or add it to pasta dishes or stews.

Polish Sausage

Eagle-eyed readers will notice that I over-cooked my fried eggs – I’m still adjusting to my new tri-ply copper pans, which retain the heat even when you take them off the heat! Ideally, your eggs should be just cooked and lovely and runny!

One Pan Polish Breakfast

One Pan Polish Breakfast

From Ren Behan Food | renbehan.com | Breakfast and Brunch

Easy on the washing up, the breakfast can be made in one frying pan.

00:20
00:10
00:10

2 servings

Ingredients

  • 1 teaspoon light olive oil
  • 6- 8 thin slices Polish Garlic Sausage ( or use bacon)
  • 8 cherry tomatoes, halved
  • 8 chestnut mushrooms, quartered
  • 2 free range eggs
  • Fresh dill or chives

Directions

  1. Heat one teaspoon of light olive oil in a frying pan, add the slices of Polish garlic sausage or bacon, and cook gently for a few minutes on each side until they start to get crispy.
  2. Add the tomatoes and mushrooms and cook for another couple of minutes.
  3. Spread everything out evenly in the pan and gently crack in the eggs. Cook for a futher two-three minutes until the eggs are cooked. Cover with a lid for the last minute. Serve straight away with a little sprinking of fresh dill or chives.

I’m linking this post up to Helen’s Breakfast Club Event, this month hosted by Janice at FarmersGirl Kitchen with a theme of ‘Cooked or Baked’ breakfast!

 

I hope you manage to cook up a lovely Farmhouse breakfast – there are plenty of ideas for light healthy breakfasts, as well as more substantial cooked breakfast on the Farmhouse Breakfast Week site and you can search under the hashtag #BreakfastWatch for more ideas, too.

One Pan Polish Breakfast

Here are some other breakfast ideas -

Polish Scrambled Eggs with Chives

Swiss Scrambled Eggs with Croissants

Healthy Hot Chocolate Breakfast Smoothies

Feta and Chive Omelette

Buckwheat and Buttermilk Pancakes with Pears and Maple Syrup

Honey Nut Toasted Oats with Ribena Berry Sauce

Happy National Farmhouse Breakfast Week!

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Comments

  1. says

    This is lovely variation on a cooked breakfast. I love the idea of sprinkling fresh herbs on top – it makes it seem much fresher and healthier.

    • Ren says

      Thank you so much Mireille for your comment, I haven’t tried an Israeli version, I’ll look it up

  2. says

    It’s the weekend here and I usually make poached eggs on toast for our leisurely breakfasts but I fancy a change now! Great explanation about the different kinds of Polish sausage. The type you can buy in Poland is fantastic with no artificial preservatives and made from organic pork.

    • Ren says

      Yes that’s the only problem I have with the exported stuff – some of it does contain preservatives. There’s an amazing deli in Manchester though where you can get really good quality Polish food. Hope you enjoy your weekend breakfast!

  3. says

    Looks fab for the weekend Ren. Love the idea of cooking it all in one pan, I do love the ease of one-pot cooking for any meal, but now I’m wondering why on earth I normally end up with grill, frying pan and at least one saucepan to clean for a cooked breakfast. The addition of dill sounds great too.

    • Ren says

      Ha ha, yes, once you try this you’ll love it as a way forward – especially with all your gorgeous pork and sausages! I should think you’ve researched the Art of Charcuterie a lot!