Egg salad sandwiches with chives and sorrel - photo 1
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Egg salad sandwiches with chives and sorrel

Breakfasts Regional Cuisine of Poland 15 min Easy 17 wyświetleń ~9.94 PLN * - (0)
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Description

Classic Polish egg spread served in a spring version — a creamy texture of eggs with a tangy note of sorrel and fresh chives. This hearty and aromatic breakfast is perfect for a family table, in a lunchbox for work, or at a picnic. The spread has a slightly spicy accent thanks to the mustard and a subtle acidity if we add pickled cucumber. Visually, the sandwiches are green and yellow: a light yellow spread, green sorrel leaves, and a chive sprinkle on top. Serve on dark rye bread or on white bread — with butter for extra creaminess or without it if you prefer a lighter version.

Ingredients Used

Ingredients (10)

Servings:
4
  • Chicken egg 6 szt. (~360 g)
  • Rye bread 320 g
  • 18% cream 60 ml
  • Mustard 30 g
  • Sorrel 60 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Pickled cucumber 1.6 szt. (~160 g)
  • Butter 40 g
💰 Szacowany koszt dania: ~9.94 PLN (2.49 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Egg pasta

1

Prepare the eggs. Place the eggs in a medium pot in a single layer and cover them with cold water so that the water covers the eggs by about 2 cm. Put the pot on medium heat and bring to a boil uncovered. When the water starts to boil, set a timer for 10 minutes to achieve hard but creamy yolks.

Use a medium-sized pot and a slotted spoon. A common mistake is boiling too vigorously when adding the eggs — add the eggs to cold water and set the heat to medium. Use a kitchen timer.
2

After 10 minutes, remove the pot from the heat and immediately rinse the eggs with cold water or transfer them to a bowl of ice-cold water for 3–5 minutes. This will stop the cooking and make peeling easier.

Use a bowl of cold water or ice cubes. If the shell cracked during cooking, water may get inside the egg — this is normal, but the cooler will prevent the yolk from drying out.
3

Peel the eggs. Tap the egg against a hard edge, then gently roll it under your hand to crack the shell. Remove the shell under running water — the water helps separate the membrane and minimizes tearing of the egg white.

A small bowl for the shells will be useful when peeling eggs. If the shell 'sticks', peel the egg under running water — this usually helps.
4

Chop the eggs. Cut each egg in half, then finely chop with a knife on a cutting board or mash with a fork in a bowl to a consistency of small pieces — this determines the smoothness of the paste.

Use a stable cutting board and a sharp knife. If you want a very smooth paste, you can use a potato masher or a blender for a short pulse — do not blend for too long.
5

Prepare the base of the paste. In a bowl with the chopped eggs, add 18% cream and mustard. Mix until you achieve a uniform consistency — you can adjust the amount of cream if you want a thicker or thinner paste. Add salt and pepper to taste (start with a small amount and adjust).

Ingredients: 18% cream, Mustard, Salt, Black pepper
Use a large bowl and a fork or spoon for mixing. A common mistake is adding too much cream — add it gradually, one spoonful at a time.
6

Add the herbs and sorrel. Finely chop the chives on the board (keep the knife close to the board, cutting diagonally for nice thin feathers). Wash, dry, and finely chop the sorrel, removing the thicker stems. Mix the chives and sorrel into the paste. If you are using pickled cucumber (optional), dice it finely and add it now.

Ingredients: Chives, sorrel, Pickled cucumber
Use a sharp knife and a small cutting board. Sorrel has a strong acidity — if you're not sure, add half the amount first and taste.

Assembly

7

Prepare the bread. If you want, spread a thin layer of butter on the slices (optional) — this will help prevent the spread from soaking into the bread. You can also lightly toast the slices in a toaster or on a dry skillet for 1–2 minutes on each side until they are crispy.

Ingredients: rye bread, Butter
Use a butter knife and a toaster or a pan with a diameter that fits the slices. Do not burn the bread — a light golden color is the goal.
8

Spread the paste. On each slice, evenly apply 2–3 tablespoons of paste (the amount depends on the thickness of the slice). Use a butter knife to spread the paste so that the layer is smooth. On top, place a few leaves of sorrel as decoration and an additional sour note, and sprinkle with freshly ground pepper.

Ingredients: rye bread, sorrel, Black pepper
Use even knife movements to avoid tearing the slice. If you are serving sandwiches to go, spread the paste thicker and cover with another slice.
9

Serve immediately. Arrange the sandwiches on a plate, you can serve additional radishes, pickled cucumber on the side, and a cup of black tea or coffee. If you are preparing the sandwiches for later, store the spread in an airtight container in the refrigerator for up to 48 hours.

Ingredients: rye bread, Pickled cucumber
Use a flat serving plate and paper towels if serving to go. Do not keep prepared sandwiches at room temperature for longer than an hour.

Fun Fact

💡

Egg pasta is one of the most popular Polish breakfasts — it has been a staple in many households for generations. Traditionally, it was combined with radishes or chives, and in rural areas, pickled cucumbers or fresh onions were also added.

Best for

śniadanie piknik przygotowanie kanapek do pracy

Tips

🍽️ Serving

Serve on warm, lightly toasted bread, garnished with fresh sorrel and additional chives. A sour accent pairs well with the sandwiches — a slice of pickled cucumber or a few slices of radish. For a more refined version, add thinly sliced sorrel and capers (optional).

🥡 Storage

Store the egg paste in an airtight container in the refrigerator for up to 48 hours. Do not freeze the paste (the consistency will separate). It is better to prepare the sandwiches just before serving or transport them in a cool box for 2–3 hours.

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