“Decadent Keto Polish Breakfast: Smoky Kielbasa Hash with Eggs and Creamy Asparagus”

Allergens

Egg, Dairy

Ingredients

• 12 oz smoked kielbasa, diced
• 2 cups fresh asparagus, chopped
• 6 large eggs
• 2 tbsp butter
• 4 oz cream cheese
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced kielbasa and cook until browned and crispy, about 7 minutes. Remove from the pan and set aside.
2. In the same skillet, add more olive oil if needed and sauté the asparagus until tender but still bright green, about 4 minutes. Season with salt and pepper to taste. Remove from the pan and set aside.
3. Wipe the skillet clean and return it to medium heat. Add butter to the skillet and once melted, crack the eggs into the skillet. Fry the eggs until the whites are set but yolks remain runny, about 4 minutes. Season with salt and pepper.
4. In a separate bowl, combine cream cheese and a splash of warm water. Whisk until smooth and creamy.
5. To plate, start with a bed of kielbasa hash on each plate. Top with sautéed asparagus, followed by the fried eggs. Drizzle creamy asparagus sauce over the dish and garnish with fresh parsley.

Chef’s Insight

The combination of smoky kielbasa, creamy asparagus sauce, and runny egg yolks creates a sensory experience that is both comforting and elegant.

Notes

Adjust the seasoning to your taste preferences. - Feel free to add more vegetables or protein to suit your dietary needs.