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Kielbasa Scrambled Eggs

A simple, satisfying breakfast any time of the week!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Breakfast
Cuisine: Polish
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 oz Kielbasa, sliced into coins or quarters
  • 6 large Eggs
  • Butter to taste
  • Salt + Pepper
  • Sourdough Toast

Equipment

  • 1 Large skillet
  • 1 Mixing Bowl for eggs
  • 1 Whisk
  • 1 Spatula
  • 1 Sharp knife
  • 1 Cutting board

Method
 

  1. Heat a skillet over medium heat and add a pat of butter. Add the kielbasa coins in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove from heat and set aside.
  2. Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined.
  3. Reduce heat to medium-low and add another pat of butter to the pan. Pour in the egg mixture and let it sit undisturbed for a few seconds.
  4. Using a spatula, gently fold the eggs from the edges toward the center. Remove from heat while they still look slightly underdone; they will finish cooking off the heat.
  5. Fold the kielbasa back into the eggs. Season with salt and black pepper to taste and serve immediately alongside sourdough toast.

Video

Notes

Low and slow: The key to perfect scrambled eggs is patience and low heat. 
Serving suggestion: Sourdough toast is the perfect!
Make it a meal: Add a handful of fresh herbs like chives  on top for a finishing touch.