Polish Breakfast: Scrumptious Strapki with Smoked Salmon and Creamy Eggs

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups all
• purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 3/4 cups milk, room temperature
• 2 large eggs
• 1/2 cup sour cream
• 4 slices smoked salmon
• 4 large eggs
• Fresh dill, for garnish
• Salt and pepper, to taste
• Olive oil, for cooking
• Dill sauce (sour cream mixed with chopped fresh dill)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Gradually add the milk and eggs, stirring until smooth. Fold in the sour cream.
3. Heat a non stick skillet or griddle over medium heat. Lightly oil the surface with olive oil.
4. Pour about 1/4 cup of batter onto the hot skillet, swirl to create a thin circle. Cook for 1 2 minutes until bubbles form on the surface and edges are golden. Flip and cook for another 1 2 minutes until done. Remove from the skillet and keep warm. Repeat with remaining batter.
5. In a separate non stick pan, cook eggs to your desired doneness.
6. To assemble, layer two Strapki together with smoked salmon, creamy egg, and a dollop of dill sauce. Garnish with fresh dill. Repeat for each serving.

Chef’s Insight

The key to perfect Strapki is ensuring the skillet is hot enough and adding a small amount of batter at a time.

Notes

This recipe includes a dill sauce, which can be prepared in advance and stored in the refrigerator until ready to use.