Hutsul-style Fried Eggs

Cut the salo (or bacon) into small cubes of about 1 cm and place them on a dry, preheated heavy-bottomed skillet. Fry over medium heat for 5-7 minutes, stirring occasionally, until golden cracklings form and the fat renders out.

Add the onion, thinly sliced, and fry for another 4-5 minutes over medium heat until soft and lightly golden, being careful not to overcook it so it doesn't turn bitter.

Reduce the heat to low and carefully crack the eggs directly onto the cracklings and onion, leaving a bit of space between the yolks.

Season the eggs very lightly with salt, just a pinch on each — the brynza you'll add later is salty on its own — and season with freshly ground black pepper.

Cover the skillet with a lid and fry for 3-4 minutes until the whites are partially set and the yolks reach your desired doneness.

Crumble the brynza evenly over the surface of the fried eggs with your hands, cover with the lid for another minute to let the cheese melt slightly.

Sprinkle with finely chopped dill or parsley and serve immediately, piping hot, straight from the skillet, with slices of dark rye bread.