Description
A hearty and flavorful breakfast featuring fluffy scrambled eggs cooked with savory Polish kielbasa sausage and sautéed onions, garnished with fresh parsley for a pop of color and freshness. Perfect for a protein-packed start to your day with a delightful blend of American and Polish flavors.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooked Ingredients
- 1 tablespoon butter
- 1/2 pound Polish kielbasa sausage, sliced into thin half-moons
- 1/4 cup chopped yellow onion
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Egg Mixture: Crack the eggs into a bowl, add the milk, salt, and black pepper, then whisk thoroughly until the mixture is well combined and slightly frothy.
- Cook Kielbasa: Heat a large nonstick skillet over medium heat and melt the butter. Add the sliced Polish kielbasa and cook for 4 to 5 minutes, stirring occasionally, until it is browned and heated through.
- Sauté Onions: Add the chopped yellow onion to the skillet with the kielbasa and sauté for about 2 minutes until the onion is slightly softened and aromatic.
- Cook Eggs: Reduce the heat to medium-low and pour in the egg mixture. Allow the eggs to set undisturbed for about 20 seconds, then gently stir with a spatula, scraping from the edges toward the center. Continue to gently stir until the eggs are softly set and cooked to your liking.
- Finish and Serve: Remove the skillet from heat, sprinkle fresh chopped parsley over the top if using, and serve immediately to enjoy warm, flavorful scrambled eggs with kielbasa.
Notes
- Substitute whole milk with cream to achieve a richer and creamier texture for the scrambled eggs.
- Omit milk entirely for firmer and denser scrambled eggs.
- Enhance the dish by adding diced bell peppers or shredded cheese to the skillet along with onions for extra flavor and texture.
