Kielbasa Scrambled Eggs
A simple, satisfying breakfast any time of the week!
Equipment
- 1 Large skillet
- 1 Mixing Bowl for eggs
- 1 Whisk
- 1 Spatula
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 6 oz Kielbasa, sliced into coins or quarters
- 6 large Eggs
- Butter to taste
- Salt + Pepper
- Sourdough Toast
Instructions
- 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.
- Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined.
- 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.
- 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.
- 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.