Description
A hearty and flavorful breakfast recipe featuring scrambled eggs cooked with slices of savory Polish kielbasa, optionally combined with onions and fresh herbs for added taste. This protein-packed dish is perfect for a satisfying morning meal and can be served with toast, hash browns, or as part of a breakfast sandwich.
Ingredients
Scale
Main Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- Salt and black pepper to taste
- 1 tablespoon butter or oil
- 1/2 pound Polish kielbasa, sliced into thin rounds
Optional Ingredients
- 1/4 cup chopped onion
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Whisk the eggs: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined to create a smooth mixture.
- Cook the kielbasa (and onions if used): Heat a large nonstick skillet over medium heat and add the butter or oil. Once melted, add the sliced kielbasa and cook for 4 to 5 minutes, stirring occasionally, until browned and heated through. If using onions, add them with the kielbasa and sauté until soft.
- Pour in the eggs and start cooking: Reduce the heat to medium-low and pour the egg mixture into the skillet over the kielbasa and onions.
- Begin scrambling the eggs: Let the eggs sit undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
- Continue cooking and folding: Keep gently folding and stirring the eggs until they are just set but still soft and creamy, being careful not to overcook them.
- Finish and garnish: Remove the skillet from heat and garnish with fresh herbs like chives or parsley if desired. Serve warm immediately for best flavor.
Notes
- For added richness, stir in shredded cheese or sautéed bell peppers with the kielbasa for extra flavor and texture.
- Serve this dish alongside toast, crispy hash browns, or use it as a filling for a hearty breakfast sandwich.
