Low Carb Polish Breakfast

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    5 min

  • ready time

    ready time

    12 min

Low Carb Polish Breakfast

While the prep and cooking times are short for this recipe, it does have 3 components for you to prepare: quick-pickled cucumbers, grilled Polish sausage, and a bed of fluffy scrambled eggs. This Polish inspired breakfast is loaded with natural fats, and all the complementing textures make for a delicious start to the day. Dzień dobry (good morning)!

Jessica L.

  • Net Carbs

    5.2 g

  • Fiber

    1.1 g

  • Total Carbs

    6.5 g

  • Protein

    25.5 g

  • Fats

    40.7 g

498 cals

Low Carb Polish Breakfast

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cucumber, Raw, Without Peel

    Cucumber, Raw, Without Peel

    3-½ ounce

  • Rice Vinegar

    Rice Vinegar

    ½ teaspoon

  • Salt

    Salt

    ⅛ teaspoon

  • Stevia In The Raw, Bakers Bag

    Stevia In The Raw, Bakers Bag

    ⅛ teaspoon

  • Dill Weed, Fresh

    Dill Weed, Fresh

    1 teaspoon, whole pieces

  • Celery Seed

    Celery Seed

    ⅛ teaspoon

  • Kielbasa

    Kielbasa

    3 ounce

  • Raw Egg

    Raw Egg

    2 large

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Butter

    Butter

    ½ tablespoon

Recipe Steps

steps 6

12 min

  • Step 1

    Peel and slice your cucumber into thin slices. They do not have to all be the same size, but thinner is better for this recipe - about ⅛-inch.
    Step 1
  • Step 2

    In a mixing bowl, toss together the cucumber slices with the rice vinegar, first amount of salt, the stevia, chopped dill, and celery seed. Wrap the bowl in plastic and set it in your refrigerator for the remainder of the recipe. You can always do this step earlier for more tender and pickled cucumbers.
    Step 2
  • Step 3

    Slice a piece of kielbasa link into 2 long halves. Place the insides of the sausage down in a pan over medium-high heat (no oil necessary). Grill the sausages for 2-3 minutes or until the sausage has a light char on it. Once done, set the cooked sausage aside on your serving plate.
    Step 3
  • Step 4

    In a bowl, whisk together your eggs and all seasonings, not including the butter.
    Step 4
  • Step 5

    Wipe your skillet clean and melt the butter in it over medium-low heat. Pour the egg mixture into the butter and slowly stir until it scrambles into fluffy, buttery eggs.
    Step 5
  • Step 6

    Arrange your scrambled eggs and quick-pickled cucumbers on your serving plate with the sausage. This plate here has been garnished with more dill and a sprinkling of cheddar cheese over the eggs. You can include your own garnishes, such as sour cream or a dollop of greek yogurt.
    Step 6

Comments 3

  • Marleeklein

    Marleeklein 3 years ago

    When we were in Poland and Hungary they recommended when using paprika to add it to melted butter first and then add the eggs. We’ve done it both ways and find the texture of the eggs to a bit better this way and the flavor richer.

    • Agnes

      Agnes 5 years ago

      Yummy

      • Justyna

        Justyna 5 years ago

        Love it