Ukrainian Christmas Breakfast – A Holiday Tradition
Every since I was a little girl, Christmas morning meant two things: 1. Santa had come and gone and 2. I was about to gorge myself with Ukrainian Christmas Breakfast.
I’m 1/4 Ukrainian, but I’m not into the traditional Ukrainian foods: I like perogies, but you won’t find me in the same room as cabbage rolls or anything that has fish. So with that being said, my version of Ukrainian Christmas Breakfast is not the typical version that you find when you Google that said phrase. I guess you can say that it’s been “westernized”.
When I was really young, I remember going to my Grandma’s to open her gifts with my family and aunt and uncle. After ripping through the presents, we would all sit down to our Ukrainian Christmas Breakfast and be with one another. As our families got bigger, we did our breakfast at my childhood home and now that I have a family of my own I carry on this delicious tradition.
My favourite part of the breakfast would be the eggs. I have made this multiple times without the perogies and sausage because the eggs are perfect. Eggs alone are beautiful with the creamy yolks but when you poach them in cream: magic happens. Trust me.
Ukrainian Christmas Breakfast
Get ready question your future of health and fitness and to re-evaluate your goals, but I promise you it’s worth it. It’s all about moderation, right?
I guessed the portions in the recipe card below, but I have never measured. I just pour, poach and fry. I hope you’re all good at multitasking because this is all going on at once. Tip: do the eggs towards the end.
I usually buy a 1L carton of cream and that lasts me the whole recipe. I don’t ever measure it out, I just pour and make sure I have enough for each dish.
Ukrainian Christmas Breakfast
For the sausage:
- 1 ring of Ukrainian sausage depending on how many mouths you're feeding
- 1/2 cup whipping cream
For the eggs:
- 6 eggs
- 1 cup whipping cream
- Sprinkle of pepper
For the perogies:
- 1 dozen perogies fresh is best but store bought frozen will work (at least)
- 1 onion chopped
- 1 package of bacon chopped
- 2 tbsps butter
- 1/2 cup of cream or whatever is left
- You will be cooking all of this at the same time, so put your multi-tasking hat on. A word of advice: do the eggs when the sausage and perogies are close to done. You will need to watch the eggs so the cream doesn't boil over (it makes a huge mess if it does).
For the sausage
- Slice up the sausage and toss in a pan over medium heat. Brown on each side.
- Add the cream, turn to low and let simmer for a few minutes. The cream will thicken slightly.
For the perogies
- Fry up the perogies in the butter, bacon and onion. Once the onion has turned translucent, add the cream. Turn the heat to low and let simmer.
For the eggs
- Pour the cream in a deep pan and bring to a gentle boil.
- Crack the eggs in, add pepper and simmer until they're done to your liking. Keep your eyes on the pan, as the cream makes a huge mess if it boils over.
Note: In Ukraine perogies are known as varenyk, but I still grew up with the term “perogy” (which is also known as pierogi, there are many different spellings).
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Disclosure: This post was brought to you by Egg Farmers of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.