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Greatest plates · Breakfast
Twarog with Radish, Chives and Rye
A classic Polish breakfast plate of fresh twarog (farmer's cheese) mashed with a splash of milk, brightened with crisp radish and chives, and piled onto dark rye. Simple, fresh and seriously high in protein to start the day right.
Serves 4Prep 15 minBreakfasttwarog
Containsdairy · gluten
Protein 34%Carbs 35%Fat 31%
About 385 kcal a serve — 33 g protein, 34 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Gather the cheese base
Get the twarog, milk, salt and pepper ready in a mixing bowl.
In the bowlCheese base →
Mash the twarog
Add the twarog to the bowl and mash with a fork until crumbly. Pour in the milk and mash again until creamy but still with some texture. Season with the salt and pepper and stir through.
In the bowlCheese base →
Prep the radish and chives
Slice the radishes into thin rounds, then finely snip the chives. Stir half the chives through the twarog and reserve the rest for topping.
On the boardGarnish →
Butter the rye
Butter the rye bread slices lightly.
On the boardAssemble →
Assemble and serve
Spread the twarog generously over the rye, top with radish rounds and the reserved chives, and grind over a little more pepper. Serve straight away.
On the plateServe →
Cook's noteTwarog varies in moisture — add a splash more milk if it's very dry. A pinch of caraway seed in the cheese is a lovely traditional touch.
Estimated per serve
385 kcal · 33 g protein · 34 g carbs · 13 g fatestimates, within ~10%
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