I’m writing to you right after my traditional Polish Easter breakfast, lying on the couch, trying not to explode from the amount of food I just consumed. But how could I stop eating when I was literally surrounded by beautiful cold cuts, colorful salads, cakes, and eggs? I was doomed. Actually, I’m quite surprised that I can still manage to think and write about food, but I guess this is just a sign of how deep and strong my love for food is…
Anyway, one of the dishes on the table made me feel especially sentimental – Eggs à la Polonaise.
This is a very typically Polish way of preparing eggs. You take unpeeled hardboiled eggs and cut them in half. Then you make a filling out the chopped eggs, dip it in breadcrumbs, and fry in butter – it’s heaven on earth.
Poles usually eat this dish at Easter, but my grandma used to make it for me all the time when I was a kid.
She would make it for dinner and serve it with boiled potatoes and my favorite salad—a simple green salad sprinkled with some salt and white sugar (yes!!) and topped with sour cream.
It’s a piece of my childhood served on a plate – enjoy!
3 hardboiled eggs
Small bunch of chives - chopped
Small bunch of coriander - chopped (you can experiment with other herbs if you want)
Teaspoon of mayo
Teaspoon of sour cream
Using very sharp knife cut the unpeeled eggs lengthwise.
Using a teaspoon, very gently scrape the eggs from the shells, chop them thinly, and place them in a bowl. Add salt, pepper, herbs, mayo and sour cream (You can use a little bit more mayo or cream, but be careful—the paste must stay thick).
Stuff the shells with the egg paste, dip in breadcrumbs and fry in butter on low heat, stuffed side down, until hot and golden. Serve as a starter or as a main course with potatoes and green salad.