Delightful Polish Brunch: Aromatic Zapiekanka Bread with Creamy Mushroom Sauce & Smoked Salmon Pinwheels (Gluten-Free Option)

Allergens

Dairy, Eggs

Ingredients

• 6 Zapiekanka bread rounds (or gluten
• free alternative)
• 2 cups sliced mushrooms
• 1 cup sour cream
• 1/4 cup grated cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• 3 oz smoked salmon
• 6 large eggs
• Fresh parsley, for garnish

Instructions

1. Preheat oven to 200°C (400°F).
2. In a pan, sauté sliced mushrooms until tender and lightly browned. Season with garlic powder, salt, and pepper. Set aside.
3. Top each Zapiekanka bread round with a layer of sour cream, followed by the cooked mushrooms, and grated cheese.
4. Place the bread rounds on a baking sheet and bake for 5 7 minutes or until the cheese is melted and bubbly.
5. Meanwhile, cook eggs to your preference (e.g., over easy, scrambled, or sunnyside up).
6. Arrange one egg on each Zapiekanka round.
7. For the Smoked Salmon Pinwheels, roll out a thin layer of cream cheese and smoked salmon on a flat surface, then cut into triangles or squares. Place 2 3 pinwheels on top of each Zapiekanka round.
8. Garnish with fresh parsley and serve immediately.

Chef’s Insight

The combination of creamy mushroom sauce, smoky salmon, and soft-boiled egg creates an unforgettable sensory experience.

Notes

To emphasize the rich textures of this dish, use a wide shallow bowl to display the Zapiekanka and Smoked Salmon Pinwheels in their entirety.