35 polish egg recipes

Hors d'oeuvres (finger food) that's easy to pick up and pop in the mouth. Quartered eggs wrapped in slices of ham.

Polish stuffed mushrooms filled with sauteed onion, chopped stems, hard-boiled egg, sour cream, and breadcrumbs, topped with Gouda cheese and baked until bubbly.

Pasta z jaj is a traditional Polish egg and ham spread with sweet paprika. Ground (not pureed) hard-cooked eggs and baked ham create a chunky, hearty sandwich filling ready in 5 minutes.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Classic cheese pierogi filling made with cottage cheese or farmer's cheese, eggs, butter, and sugar. A traditional Polish-style sweet cheese filling with optional raisins and cinnamon.

Polish marinated herring salad with pickled herring, hard-boiled eggs, chopped apple, and onion in a garlicky sour cream dressing topped with fresh dill. A traditional Christmas Eve dish, no cooking required.

A game-day favorite for me and my family. Savory, sweet, and filling.

Placek swiateczny is a Polish Christmas bread loaded with walnuts, raisins, orange peel, and a splash of vodka. Bake it days ahead for the best flavor.

They are a favorite among the Polish for their rich and interesting flavor.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Strucle z makiem, a traditional Polish poppy seed roll with a rich yeast dough filled with ground poppy seeds, honey, raisins, and candied orange peel, finished with lemon icing.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Krestianskiy zavtrak is a hearty Russian peasant breakfast: pumpernickel croutons crisped in butter, layered with bacon, kielbasa, and onions, then topped with eggs cooked until the yolks stay just runny.

Russian peasant breakfast skillet with crisp pumpernickel croutons, smoky bacon, kielbasa, sautéed onions, and runny eggs, garnished with fresh dill. A hearty, rustic farmhouse start to the day.

Polish-inspired quiche loaded with ground kielbasa, sauteed mushrooms, Swiss cheese, and fresh scallions baked in a flaky pie shell. A hearty brunch or dinner.