Low Carb Polish Breakfast
How to Make It
Step 1
Peel and slice your cucumber into thin slices. They do not have to all be the same size, but thinner is better for this recipe – about ⅛-inch.
Step 2
In a mixing bowl, toss together the cucumber slices with the rice vinegar, first amount of salt, the stevia, chopped dill, and celery seed. Wrap the bowl in plastic and set it in your refrigerator for the remainder of the recipe. You can always do this step earlier for more tender and pickled cucumbers.
Step 3
Slice a piece of kielbasa link into 2 long halves. Place the insides of the sausage down in a pan over medium-high heat (no oil necessary). Grill the sausages for 2-3 minutes or until the sausage has a light char on it. Once done, set the cooked sausage aside on your serving plate.
Step 4
In a bowl, whisk together your eggs and all seasonings, not including the butter.
Step 5
Wipe your skillet clean and melt the butter in it over medium-low heat. Pour the egg mixture into the butter and slowly stir until it scrambles into fluffy, buttery eggs.
Step 6
Arrange your scrambled eggs and quick-pickled cucumbers on your serving plate with the sausage. This plate here has been garnished with more dill and a sprinkling of cheddar cheese over the eggs. You can include your own garnishes, such as sour cream or a dollop of greek yogurt.
Ingredients
- Cucumber, Raw, Without Peel – 3-½ ounce
- Rice Vinegar – ½ teaspoon
- Salt – ⅛ teaspoon
- Stevia In The Raw, Bakers Bag – ⅛ teaspoon
- Dill Weed, Fresh – 1 teaspoon, whole pieces
- Celery Seed – ⅛ teaspoon
- Kielbasa – 3 ounce
- Raw Egg – 2 large
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ¼ teaspoon
- Paprika – ¼ teaspoon
- Butter – ½ tablespoon