“Russian Breakfast: A Delightful Culinary Journey Through Traditional Russian Brunch Favorites”

Allergens

Eggs, Dairy (Smetana, Kefir Cheese)

Ingredients

• 1 loaf of Russian Black Bread (dark rye) 6 large eggs 2 cups of Smetana (Russian sour cream) 1 jar of pickled cucumbers and tomatoes 1 lb of Smoked Salmon 1 cup of freshly picked dill, chopped 8 oz of Kefir Cheese (TVRY) 2 cups of Russian caviar (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Slice the Russian Black Bread and place on a baking sheet. Toast in the oven for about 8 10 minutes or until slightly crispy.
2. Bring a saucepan of water to a simmer, then gently poach eggs to desired firmness. This should take around 3 5 minutes depending on your preference. Remove and place on a clean kitchen towel to dry.
3. In a small bowl, mix together the Smetana with 1/2 cup of dill. Gently warm in the microwave for about 20 seconds, stirring well until fully combined.
4. Assemble your plates: Place toasted Russian Black Bread on individual plates. Add a generous spoonful of Kefir Cheese and smoked salmon on top of each slice. Top with a poached egg and drizzle the warm Smetana mixture over the eggs.
5. Accompany each plate with a side of pickled cucumbers, tomatoes, and additional chopped dill for added flavor. For an extra touch, serve with a small dish of Russian caviar on the side.

Chef’s Insight

The combination of flavors and textures in this Russian breakfast is designed to create a memorable experience for your taste buds, from the crunchy bread to the creamy Smetana sauce.

Notes

This recipe can be easily modified to include additional items, such as blinis or pancakes with honey, to accommodate dietary preferences or add variety.