Hoisin Kielbasa + 7 Minute Egg | Every Christmas morning we make kielbasa. Our family usually smothers it in brown sugar, bakes it off, and devours it alongside our scrambled eggs and pancakes…then we go back to opening gifts. Kielbasa is the Billy Joel of our morning menu, it’s our “Downeaster Alexa”, our “Uptown Girl”. Ok, I’ll stop, but the point is we know how to make kielbasa the star of the show and we do it here…
In this recipe, we slice our kielbasa into thin rounds and slather it in a rich hoisin sauce, and serve it alongside a creamy 7 minute egg. Then we make that egg even happier with a splash of spicy poblano oil. It’s delicious.
* Serve this breakfast right away while it's nice & hot!
- Olive Oil - ½ cup
- Poblano - ¼ cup, roughly chopped
- Garlic - 2 cloves
- Sugar - ⅛ teaspoon
- Sumac - ⅛ teaspoon
- Salt - ¼ teaspoon
- Kielbasa - 4 links, precooked, thinly sliced
- Hoisin - 2 tablespoons
- Salt - ¼ teaspoon
- Eggs - 4
- Basil - ¼ cup, chiffonade, garnish
- Sumac - ¼ teaspoon, garnish
- Salt - ⅛ teaspoon
- Saucepan - medium
- Rubber Spatula
- Peel your garlic.
- Fill your saucepan up with water, add a pinch of salt, and bring it to a boil.
- Toss in the poblano, turn down the heat to medium-high, and boil it until it just starts to turn pale green - about 10 minutes.
- Then add the garlic to the boiling water and blanch it for 1 more minute (we do this to remove any bitterness).
- Pick out the garlic and add it directly to the blender.
- Remove the poblano to your cutting board, deseed it, then roughly chop it up. Toss it in the blender too.
- Also toss in the sumac, sugar and salt.
- Turn the blender on and drizzle in the oil, then let the blender run for a full 2 minutes.
- Season to taste and that's it! Set the oil aside.
- Preheat your oven to 375 degrees. Put the rack in the middle.
- Thinly slice your kielbasa links into rounds - about ¼ inch thick.
- Mix the hoisin with 1 tablespoon of water in the mixing bowl.
- Line your sheet pan with tin foil.
- Now spread the kielbasa rounds in a single layer on the sheet pan.
- Take that hoisin mix and brush a thin layer over each kielbasa round.
- Then evenly sprinkle on the salt.
- Toss the sheet pan in the oven for 10 minutes.
- Take the pan out and set the kielbasa aside in a warm place.
- While the kielbasa is cooking away, get started on the eggs. Fill your mixing bowl up with ice water. That's your ice bath!
- Bring 4 inches of water to a boil in the saucepan with a pinch of salt.
- Then add the eggs straight from the fridge and turn the heat down to medium high.
- Boil the eggs for 7 minutes uncovered.
- Strain the eggs and drop them in the ice bath for a full 2 minutes.
- Now for a little trick. Put an egg into a drinking glass and shake it gently for about 30 seconds to crack the shell. Don't shake it like crazy, but do shake it enough to start cracking.
- Then peel the egg under running water. It should be perfect.
- Repeat with the remaining eggs.
- To one side of the plate, add a line of the kielbasa.
- To the other side of the plate, lay on a peeled egg, then slice it in half.
- Then pour a bit of the Poblano Oil over the egg and a little around the plate.
- Garnish with basil and sumac. Have a good breakfast!
* It's important to follow the egg boiling rules here: 1) take the eggs cold out of the fridge 2) add them directly to boiling water and 3) boil them uncovered. That's the trick.
* And for another trick, put an egg in a glass and shake it up to gently break the shell. Don't just crack it on the counter top.
* Serve this 7 Minute Egg on a salad or anything else! It's dynamite.