Weekday Breakfast Recipe
Four potato pierogi, topped with two eggs any style choice of bacon, sausage, Kielbasa or avocado. Served with a scallion garnish and side of Burachy (beet & horseradish). Includes choice of coffee or tea.
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Ingredients
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Pierogi Dough
Potato Filling
Toppings
Burachy
Beverage
Method
Make the Pierogi Dough
- 1
Mix Ingredients
In a large bowl, combine flour and salt. Make a well in the center, add the egg and water gradually, mixing until a dough forms.
- 2
Knead the Dough
On a floured surface, knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Potato Filling
- 3
- 4
Assemble and Cook Pierogi
- 5
Roll Out Dough
Roll out the rested dough on a floured surface to about 1/8-inch thickness.
- 6
Cut and Fill
Cut the dough into circles, spoon a small amount of filling onto the center, and fold to create half-moons. Press edges to seal.
- 7
Boil Pierogi
Bring a pot of salted water to a boil. Add pierogi and cook until they float to the top, about 3-5 minutes.
Cook Toppings
- 8
Prepare Eggs and Meat
Cook eggs to your liking (fried, scrambled, etc.) and cook bacon, sausage, or kielbasa according to package instructions.
Prepare Burachy
- 9
Make Burachy
Grate the beetroot and mix with horseradish sauce.
