Description
A hearty and flavorful breakfast dish featuring creamy scrambled eggs cooked with smoky Polish kielbasa sausage and sautéed onions, garnished with fresh chives. This easy stovetop recipe combines classic American and Polish flavors for a satisfying morning meal.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 tablespoon unsalted butter
- 1 cup Polish kielbasa sausage, sliced into half-moons
- 1/4 cup diced onion
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and well combined.
- Cook Kielbasa: Heat a large skillet over medium heat and add the unsalted butter. Once melted, add the sliced Polish kielbasa. Cook for 3 to 4 minutes, stirring occasionally, until the kielbasa is browned and has released some of its smoky flavor.
- Sauté Onions: Add the diced onion to the skillet with the kielbasa and sauté for 2 to 3 minutes until the onions become soft and translucent.
- Cook Eggs: Pour the egg mixture into the skillet over the kielbasa and onions. Reduce the heat to medium-low and stir gently with a spatula, scraping the bottom of the pan frequently. Continue to cook slowly until the eggs are just set and remain creamy.
- Garnish and Serve: Remove the skillet from the heat. Sprinkle the scrambled eggs with chopped fresh chives if using, and serve immediately for the best flavor and texture.
Notes
- You can substitute whole milk with half-and-half for a richer and creamier texture.
- Non-dairy milk can be used as a dairy-free alternative.
- For extra flavor, try adding diced bell peppers or shredded cheese to the scramble.
