Paleo Polish Brunch: Scrumptious Baked Eggs with Sautéed Wild Mushrooms and Kielbasa Hash

Allergens

Eggs

Ingredients

• 6 large eggs
• 1 lb kielbasa, sliced into rounds
• 2 cups mixed wild mushrooms, sliced (e.g., chanterelle, porcini, shiitake)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup baby spinach, roughly chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kielbasa and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the onions until they are softened and slightly translucent, about 4 5 minutes.
4. Add the garlic and cook for an additional minute, until fragrant.
5. Stir in the mixed wild mushrooms and cook until they have released their moisture and are tender, approximately 7 8 minutes. Season with salt and pepper to taste.
6. In a separate baking dish, create a bed of the sautéed mushroom mixture, ensuring an even layer at the bottom. Sprinkle the chopped spinach on top of the mushrooms.
7. Place the browned kielbasa rounds on top of the spinach layer, followed by carefully cracking the eggs over the kielbasa. Season the eggs with salt and pepper.
8. Bake in the preheated oven for 12 15 minutes or until the egg whites have set and the yolks are still runny.
9. Remove from the oven and garnish with fresh parsley before serving.

Chef’s Insight

For an extra touch of luxury, finish the dish with a sprinkle of truffle shavings.

Notes

Adjust the seasoning according to your taste preferences.