Scrambled Eggs with Kielbasa (Printable Version)
# What You’ll Need:
01 -
2 tablespoons unsalted butter
02 -
1 cup kielbasa, sliced
03 -
1/2 medium onion, finely diced
04 -
8 large eggs
05 -
1/2 cup milk
06 -
Salt, to taste
07 -
Pepper, to taste
08 -
Shredded cheddar cheese, optional
09 -
Chives, for garnish
# Steps to Follow:
01 -
Crack the eggs into a mixing bowl. Add the milk, salt, and pepper. Whisk until the mixture is well combined and slightly frothy. Set aside.
02 -
In a non-stick skillet over medium heat, melt one tablespoon of butter. Add the sliced kielbasa and cook until it starts to brown, stirring occasionally, about 5 minutes.
03 -
Add the chopped onion to the skillet with the kielbasa. Sauté until the onion is translucent and fragrant, about 3 minutes.
04 -
Lower the heat to medium-low and add the remaining butter to the skillet. Once the butter has melted, pour in the egg mixture. Let it sit undisturbed for a few moments, then gently stir with a spatula, folding the eggs over themselves, and cook to your preferred level of doneness.
05 -
If you’re using cheese or additional herbs, stir them in when the eggs are about done but still slightly runny. The residual heat will finish cooking the eggs and melt the cheese. Serve immediately, with toast or a side of roasted vegetables, garnished with extra herbs or a sprinkle of paprika for color.