Pentecost - The Green Holidays Part III

The characteristic dish prepared on the occasion of the Green Holidays(Pentecost) was jajecznica or, as it was called in some parts of Poland wajeczyna or wajeczynica. It was a simple dish of  scrambled eggs.  The eggs were  fried somewhere in the open air, most often by a forest or in a meadow, near a river or stream. Friends, relatives or neighbors got together and went out to the forest or to a nearby river. Using river rock or stones found nearby, they built up  a bonfire on which to fry the eggs.  Each housewife brought a few eggs in their aprons or baskets, a chunk of smoked bacon, or sausage, a large fry pan and a loaf of rye bread and some chives. The housewives placed portions of the scrambled eggs on pieces of the rye bread and distributed it those present.  The men brought some alcohol to share and enliven the festivities.  The young also invited a village musician to this scrambled egg feast because it was a great opportunity to be together to sing and dance until late in the evening.