pierogies
EGGS, POTATOES, BACON AND CAVIAR
INGREDIENTS
serves 2 for breakfast or 4 as a first course
12 pierogies (I use potato)
1 TBSP ikura (salmon roe)
2+ scallions thinly sliced
4 strips of bacon (optional)
2 eggs fried or poached or however you like
1 TBSP butter or olive oil or omit if using bacon
scallion greens (slivered), missing in photo
creme fraiche or sour cream
salt and pepper to taste
PREP
If you are going to use bacon, cook it how you like it
Remove the bacon and set aside on paper towels
Leave enough fat in the pan to cook in and turn heat to medium
If you are not using bacon use 2 TBSP butter or olive oil
Add scallion whites and pierogies (reserve scallion greens for garnish)
Cook pierogies 4-5 minutes per side
Cook eggs (how ever you like) while pierogies are cooking
Put pierogies in bowl
Garnish with bacon, ikura, scallion greens and creme fraiche
Salt and pepper to taste