Kapusta Breakfast Toast

Serves

2

Prep Time

10 Minutes

Cook Time

20 Minutes

For the past year, I have been off-grid in a stylish vintage camper in the forest. It has afforded a level of flexibility unprecedented in my experience; but, I have had to completely reevaluate my culinary practices due to a significant spatial constraint. I do not perceive it as negative. It has allowed me to simplify my culinary practices and uncover the essentials required to create something genuinely exceptional with minimal equipment. I believe this experience has contributed to my development as a cook and recipe creator. This dish—kapusta morning toast—exemplifies the efficacy of simplification while achieving excellent outcomes. This breakfast is ideal for a little home, camping excursion, or compact apartment; but, it is also suitable for larger kitchens, and one can hardly complain about having less dishes to clean.

This toast necessitates only a few ingredients and a single skillet, however it resembles a dish you would request at your preferred restaurant. Additionally, there is sauerkraut: the quintessential cuisine. I believe that the sole enhancement to sauerkraut is its preparation in fat, which I refer to as “kapusta.” Kapusta, or kapusta zasmazana, is a classic Polish meal consisting of sauerkraut prepared with meat, usually bacon or sausage. I frequently contemplate this, perhaps due to my Polish maternal heritage, but primarily because I desire all my food to possess a salty and tangy flavor profile. I prefer it with a substantial slice of toast. This rendition is streamlined and not entirely conventional, yet to me, it is the quintessential reimagining of a basic bacon, egg, and cheese. Omit the bacon and increase the butter to create a vegetarian option, as the paprika will impart sufficient smokiness in the absence of meat. Should you like to prepare this recipe outside, as I frequently do, utilize a grill or fire pit by positioning your cast-iron pan directly on the grate to toast the bread in the same manner.

Ingredients

• 3 strips of smoked bacon, sliced ½ inch thick

• 1 medium shallot, peeled and thinly sliced lengthwise

• 1 cup sauerkraut, drained of its liquid

• 1 teaspoon smoked paprika

• Kosher salt and freshly ground black pepper

• 2 tablespoon unsalted butter

• 2 large eggs

• 2 slices of sourdough bread

• 4 ounce sliced sharp cheddar cheese

• 1 tablespoon chopped dill fronds

• 1 tablespoon chopped chives

Instructions

Step 1:

In a sizable cast-iron or nonstick skillet, sauté the bacon, tossing intermittently with a wooden spoon, over medium-high heat until it attains a crispy texture, approximately 4 to 5 minutes. Utilize a slotted spoon to extract the bacon from the skillet, retaining the grease, and place the bacon on a little dish.

Step 2:

Incorporate the shallot into the pan containing the rendered bacon grease. Sauté the shallot, stirring frequently, until it attains a golden and crispy texture, approximately 2 to 3 minutes. Upon achieving a golden hue in the shallot, lower the heat to medium and cautiously incorporate the sauerkraut; excessive heat may cause the sauerkraut to erupt from the pan akin to popcorn. Incorporate the paprika, salt, pepper, and one tablespoon of butter. Combine all ingredients thoroughly using a wooden spoon or spatula. Sauté the sauerkraut until it attains a slight crispness, approximately 5 minutes, then include half of the reserved bacon. Transfer the sauerkraut mixture from the pan to a bowl and set aside.

Step 3:

Heat the remaining tablespoon of butter in the skillet. Break both eggs into the same pan and fry them sunny side up for approximately 5 minutes. Enhance the eggs with salt and pepper.

Step 4:

While the eggs are cooking, position the bread on a sheet pan and place it in a toaster oven at high heat or under the broiler on high for around 1 to 3 minutes, contingent upon the heat source. Upon achieving a golden hue, extract the tray from the toaster oven or conventional oven and allocate the cheese uniformly onto each slice of toast. Proceed to toast or broil for 1 to 2 minutes, until the cheese has melted.

Step 5:

Distribute each slice of toast onto separate plates. Distribute the sauerkraut mixture among the pieces, then position an egg atop each. Utilize the remaining bacon, dill, and chives.