Polish Breakfast Recipe – European Special
A traditional Polish breakfast recipe, known as śniadanie, is a hearty morning meal designed to energize the day. It features crusty rye bread, pumpernickel, or rolls, paired with kielbasa sausage, assorted cold cuts, twaróg cheese, and fresh vegetables such as tomatoes, cucumbers, and radishes. Served with hot black tea or coffee, this family-style breakfast is rich in protein, full of variety, and deeply rooted in European food traditions.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Proteins & Dairy:
- 2–4 hard-boiled or scrambled eggs
- 4 slices kielbasa (Polish sausage), pan-fried
- Assorted cold cuts (ham, salami, or smoked meats)
- Slices of white cheese (e.g., twaróg or farmer’s cheese) or soft cream cheese
- 1/2 cup cottage cheese (optional)
Breads:
- 4–6 slices rye bread, pumpernickel, or crusty rolls (kajzerki)
- Butter for spreading
Vegetables:
- 1 tomato, sliced
- 1/2 cucumber, sliced
- Chives, radishes, and lettuce leaves
Condiments:
- Dijon or Polish mustard
- Pickles or sauerkraut (optional)
- Salt & pepper to taste
Beverages:
- Hot black tea or coffee
- Optional: warm milk or herbal tea
Cook the Eggs & Sausage:
Boil eggs to your preference (soft or hard-boiled), or scramble with a little butter.
Slice kielbasa and pan-fry until browned (3–4 minutes each side). Set aside.
Prepare the Spread:
Arrange breads in a basket or on a board.
Set out sliced cheeses, meats, and eggs.
Add cucumber, tomato, radishes, and chives to a serving plate.
Serve & Enjoy:
Place condiments like mustard, pickles, or butter in small dishes.
Pour tea or coffee and serve hot.
Let guests or family build their own open-face sandwiches (kanapki) using the ingredients provided.
Recipe Notes :
Regional Variations: In mountain regions, smoked oscypek cheese or bacon is often added.
Twaróg Spread: Blend farmer’s cheese with chives, salt, and cream for a traditional touch.
Vegetarian Option: Replace meats with extra dairy, eggs, and seasonal vegetables.
Weekend Tradition: Śniadanie is often enjoyed slowly on weekends, while weekday versions are lighter.
Serving Tip: Encourage guests to build open-face sandwiches (kanapki) from the spread.
