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Easter breakfast is a festive meal with which we start Easter. On a traditional Easter table there should be a święconka, which we share with our relatives. See what else needs to be served for Easter breakfast. What are the traditional Easter dishes?

Easter breakfastis the meal that starts Easter Sunday. Traditionally, during it, we eat the dishes dedicated to the day before. Why is Easter breakfast such an important moment in the celebration ofEaster ? This tradition has its source in the Bible: as we read in the Gospel of St. John, the risen Christ appeared at dawn on Lake Tiberias. There, Christ prepared fish and bread for his disciples, which they later ate together. In a similar way - also with the morning meal after the Resurrection Mass - Christians want to celebrate the fact that Christ has defeated death.Easter breakfastis one of the few Old Polish Easter traditions that have survived to this day.

So what must be on the Easter table? Certainly the ingredients of the Easter cake, i.e. bread, painted eggs, cold meats, sugar lamb, Easter cake and spices: s alt and pepper.

1. Easter breakfast: eggs

Eggs, like the Easter breakfast itself, have a symbolic dimension. They mean a new life, given to their followers by Christ, so no wonder that the famous Latin proverb "ab ovo" means "from the egg" in Polish "from the beginning". Orthodox believers paint Easter eggs red because in one of the parables, when Mary Magdalene returned home after Christ's resurrection, she found all the eggs dyed the same color.

The reigning eggs on the Easter table can be served in any form: soft-boiled, hard-boiled, poached or stuffed. It is worth remembering to add mayonnaise or tartar sauce to them. On the basis of eggs, you can make egg paste or various salads, e.g. vegetable. These dishes will certainly add variety to the Easter menu.

What does blessing food mean?

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Stuffed eggs with Parma ham

Ingredients:

  • Egg - 8 pcs.
  • Mayonnaise - 8 teaspoons
  • Parma ham - 8 slices
  • Mustard - 4 teaspoons
  • Cress
  • S alt and pepper

Preparation method:

Hard-boil the eggs, lightly rinse the shells, then pour cold water over the eggs for a minute. Peel the eggs. Cut off the top of each egg to allow it to stand, and cut the other end so that you can see the yolk. Take as many yolks as you can from the eggs without breaking them. Mash the ends of the eggs and yolks with a fork in a bowl, add a handful of watercress, s alt and pepper to taste. Mix the mustard with the mayonnaise, add half of the mixture to the eggs and leave the rest for later. Stuff the eggs with the resulting mass - put the stuffing in the place after the yolk. Fold the ham slices in half and wrap them around the eggs. Place the eggs on a plate, garnish with watercress and pour over the mustard and mayonnaise dip.

2. Easter breakfast: white sausage

On this spring morning, the Easter queen of the table should not be missing, that iswhite sausage . Many centuries ago, it was considered a real rarity and appeared only on Easter tables in the richest homes. There is even a legend around the creation of white sausage: its recipe was to be devised by the German Sepp Moser, the owner of the inn, who, when he ran out of the sheep intestines used to create a typically German sausage, used pork intestines instead. However, he was afraid that the sausage would burst during cooking, so he only burned it. This is how a white sausage should be prepared: not to boil it, but to steam it. The Polish version of the white sausage appeared in 1893, or at least that is how the first record of it is dated. In Poland, the sausage is stuffed with pork, and we season it with garlic, marjoram and pepper.

It is also worth trying pate and all kinds of ham. Must be accompanied by beetroot and horseradish.

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How to prepare a white sausage?

  • Put the sausage in the pot and leave it until the water starts to boil, then turn off the gas / electricity supply under the pot.
  • From now on, steep the white sausage, covered, for 20 to 30 minutes.
  • If the rind of the sausage turns white from the translucent color, it is already prepared for consumption.

3. Easter breakfast: pate

Pate comes from ancient Rome, but more modern varieties from France found their way to Poland. The French prepared pates of chicken, pork, beef, but also of goose livers. In Poland, pates were the most popular in the 16th century - prepared at the royal court by French chefs. Today, Poles are also happyeat these types of products, also with additives such as plums, apricots, cranberries.

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Recipe for poultry pâté with mushrooms

Ingredients:

  • Big chicken - 1 pc.
  • Poultry livers - 30 dag
  • Carrots - 1 pc.
  • Parsley - 2 pcs.
  • Celery - 1 pc (cut out a piece)
  • Egg - 3 pcs.
  • Kaiser roll - 1 item
  • Butter - 1/4 cube
  • Smoked bacon - 20 grams
  • Mushrooms - 20 grams
  • Thyme
  • Ground nutmeg
  • S alt, pepper
  • Lemon juice
  • Bay leaf - 6 pcs.
  • Red pepper in grains
  • Bread crumbs and fat

Preparation method:

Cook the chicken with peeled parsley, carrots and celery until soft. Then take it out of the broth, cool it and remove the bones. Chop the onion, slice the bacon and fry them together. Grind the meat 3 times with bacon, liver, onion, vegetables from the broth and a roll soaked in the broth. Clean the mushrooms, chop them up, fry them in butter and then add them to the pate. Mix everything with the yolks, grated with butter, and whipped egg whites. Season with s alt, pepper, nutmeg, lemon juice and thyme. Put the mixture into a pre-greased form sprinkled with breadcrumbs. Preheat the oven to 180 degrees Celsius and bake the pate for an hour.

4. Easter breakfast: żurek

Żurek is a soup without which it is difficult to imagine celebrating Easter in Poland. Interestingly, it was once eaten every day during Lent, but the form of this soup was completely different than it is today: it was very modest, of course without any meat insert. As sour rye soup was associated with denying yourself other delicacies, it was not eaten willingly. What's more, the Easter sour rye soup as one of the elements of the festive breakfast was a symbol of stopping denying yourself various delicacies. Sometimes it was even poured on the ground when other festive dishes appeared on the table.

Today we associate the Easter sour rye soup in a completely different way and we eat it with pleasure. So read on how to prepare the Easter sour rye soup!

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Recipe for Easter sour soup with white sausage

Ingredients:

  • White sausage - 4 pcs.
  • Leaven - 1 liter
  • Thick cream - 1 pack
  • Bay leaf
  • Garlic - 4 cloves
  • Spoon of marjoram
  • Bay leaf
  • Allspice and pepper - 4 grains each
  • S alt

Preparation method:

Pour the sausage with water, add pepper, bay leaf, herbs and simmer for 20 minutes. Take out the sausage, pour in the leaven, add the crushed garlic and cook everything for 5 minutes. Slice the sausage, grind the marjoram in your hands and add to the soup. Season with cream. You can serve sour rye soup with bread and potatoes.

5. Easter breakfast: cakes

During the Easter breakfast, we cannot miss what we have been waiting for so long - Christmas sweets in the form of various cakes. Undoubtedly, one of the most popular is the Easter baba, but we often decide to bake a cheesecake, mazurka or poppy seed cake. We also sometimes prepare a dessert from Russia and Ukraine - the Passover. Below we present a recipe for halva mazurka.

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Magda Gessler's recipe for kajmak mazurek

Ingredients:

  • Wheat flour - 3 cups
  • Butter - 400 g
  • Egg yolks - 4 pcs.
  • Sugar - 1 cup
  • Sweet condensed milk - 1 can
  • Cognac - 35 ml
  • Milk chocolate - 1 bar
  • Bakalie

Preparation method:

Mix the butter, flour, egg yolks and sugar together and knead. Make a ball in the shape of a ball, wrap it with foil and refrigerate for 4-5 hours. Then heat the oven to 180 degrees Celsius, and roll the dough out of the refrigerator and then roll it out on a floured countertop. Then line the baking tin with greaseproof paper and place the dough over it. Bake them for about 20 minutes until golden brown.

Then start creating the butterscotch mass - put a can of milk into the pot and pour water over it, then cook for 4 hours. After cooking and taking the mass out of the can, add the cognac to it and blend. Spread the mass on the dough. Pour the previously dissolved chocolate in the pan over the cake and decorate it with raisins.

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