Pierogi Eggs Benedict

Pierogi Eggs Benedict

The top half is classic eggs benedict, and the bottom half is polish pierogi magic! Two pierogi replace the english muffin in this amazing twist on eggs benny! Of course I had to also replace the ham with some kielbasa. I used classic potato and cheese pierogi for this recipe, but you could use your favorite flavor!

The inspiration for this recipe

I saw the idea for this pierogi egg benedict on the Jaju pierogi instagram. If you have never tried Jaju, definitely grab them next time you see them at the store! We chat back and forth on Instagram sometimes, and when I saw this post, I immediately knew I needed to make my version! I didn’t do much different than what they did – just made it look a little more like a classic eggs benedict. Two pierogi can come together to form a circle and replace the english muffin perfectly!

Start with the hollandaise

Egg yolks, mustard, hot sauce, and lemon juice in a bowl. Put it over a double boiler and whisk away as you slowly add melted butter.

hollandaise

I like to store this in a hot water bath while I make everything else for the pierogi eggs benedict. I usually transfer it to a liquid measuring cup and put that cup into a large bowl filled with super hot water. Whisk it occasionally as you are making everything else.

perfect hollandaise

Poach the eggs next

I poached the eggs right in the water from the double boiler. Use a strainer to get rid of the looser part of the egg white. Then dip it right into the hot water. Use a spatula to remove the egg from the strainer. I like to put these into ramekins and add them to the same water bath with the hollandaise.

poaching eggs for a benedict

Prepare the kielbasa to fit on the eggs benedict

Slice the kielbasa super thin and on a bias so that the slices are long. This way it will fit perfectly on top of the pierogi and look good on the eggs benedict.

kielbasa

Cook the pierogi for the eggs benedict

I cooked the kielbasa and the pierogi in the same pan. Put the kielbasa in the pan and use a weight to make sure it stays flat. If you don’t use a press, it will curl up. that can be fine but I wanted it to be flat ot lay right on the pierogi eggs benedict.

pierogi in the pan

When the kielbasa is browned, take it out of the pan and finish up the pierogi.

pierogi and kielbasa

Build the pierogi eggs benedict

Get the pierogi down first as the base of the eggs benedict. Put them back to back so it forms a circle like an english muffin would. Top with the kielbasa, then the egg, and then drizzle the whole thing with hollandaise.

making the pierogi eggs benedict

Serve the pierogi eggs benedict

All you need now is a little paprika! Time to dig in!

pierogi eggs benedict

I am obsessed with how this pierogi eggs benedict turned out. The potatoes were a surprisingly delicious addition to eggs benny! I also wonder how good it would be with some other flavors – like jalapeno!

pierogi eggs benedict

The idea brunch to be honest.

pierogi eggs benedict

Twists on the pierogi eggs benedict

You could make this eggs benedict with other flavors of pierogi. You could also make it with homemade pierogi! If you did homemade, you could even do a nice round one to emulate the english muffin even better. Another option is to just put it all on a plate and not be so fussy about the plating.

If you love eggs benedict, check out my carbonara benny, or this eggs benedict nachos. If you love pierogi, check out my pierogi burger, or this pierogi lasagna.

Pierogi Eggs Benedict

This eggs benedict uses two toasted pierogi as the base instead of an english muffin, and thin sliced kielbasa instead of ham.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Cuisine: American, Polish
Keyword: Mash-Up
Servings: 2 people
Calories: 1453kcal

Equipment

Ingredients

Hollandaise

  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon mustard
  • 1 dash hot sauce
  • 1 cup melted butter

Benedict

  • 4 eggs
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 6 ounces kielbasa sliced thin on a bias
  • 8 frozen pierogi
  • paprika

Instructions

  • Bing a a pot of water to a boil.
  • In a bowl that fits nicely over the boiling water, add the yolks, mustard, hot sauce, and lemon juice. Whisk to combine.
  • Place the bowl over the boiling water and turn the heat down to low.
  • Whisk and slowly drizzle in the melted butter. Cook and whisk for 3 minutes after the butter is all in there until it slightly thickens. Remove from heat.
  • I keep this warm by putting the bowl in a hot water bath while I am preparing everything else and whisking it occasionally.

Poach the eggs

  • Keep the same water boiling and season it with salt.
  • One by one add the eggs to a mesh strainer letting the looser part of the egg white strain out.
  • Drop the strainer into the boiling water and use a spatula to loosen the egg off the strainer.
  • As the egg is boiling, rinse the strainer so you can repeat the process
  • Use a slotted spoon to remove the egg when the white is set and the yolk is still runny. Set in a ramekin until ready to use. I like to also add the ramekin to the hot water bath so it stays warm. Repeat with the remaining eggs.

Make the benedict

  • In a large frying pan, add the butter and oil. Add the thin kielbasa. Use a weight to keep the kielbasa slices flat.
  • Add in the pierogi and cover. Cook 3 minutes, then open the cover and flip everything. Return the weight to the kielbasa.
  • Finally, remove the kielbasa from the pan and toss the pierogi around for another minute or two until they reach your desired browning.
  • Build the benedict starting with two pierogi back to back to form a circle. Top with few slices of kielbasa. Then top with the egg and the hollandaise.

Nutrition

Calories: 1453kcal | Carbohydrates: 5g | Protein: 28g | Fat: 149g | Saturated Fat: 80g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 49g | Trans Fat: 4g | Cholesterol: 858mg | Sodium: 1752mg | Potassium: 380mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 3923IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 4mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.