Polish Jajecznica (Soft Scrambled Eggs with Kielbasa and Onions) (Wersja do druku)
Soft scrambled eggs cooked with smoky kielbasa and golden slow-cooked onion, a classic Polish breakfast ready in about 25 minutes.
# Składniki:
01 -
2 tablespoons (30 g) unsalted butter or lard
02 -
7 oz (200 g) smoked kielbasa, diced small
03 -
1 medium yellow onion, diced
04 -
8 large eggs
05 -
2 tablespoons (30 ml) whole milk (optional)
06 -
Salt and black pepper, to taste
07 -
2 tablespoons fresh chives or dill, chopped
08 -
Rye bread, to serve
# Przygotowanie:
01 -
Melt the butter in a large skillet over medium heat. Add the diced kielbasa and cook until the edges brown and the fat starts to render, about 4-5 minutes.
02 -
Add the onion to the same pan and lower the heat. Cook slowly, stirring occasionally, until soft and golden, 6-8 minutes.
03 -
Crack the eggs into a bowl with a pinch of salt and pepper and whisk with the milk, if using, just until combined. Don't overbeat.
04 -
Pour the eggs into the pan over low heat. Stir gently and often, pulling curds from the edges toward the center, until soft curds form, 3-4 minutes.
05 -
Pull the pan off the heat while the eggs still look a little glossy. Scatter chives on top and serve immediately with rye bread.
# Uwagi:
01 -
Best eaten immediately while the eggs are still soft and hot.