Jajecznica po Polsku
This traditional Polish scrambled eggs recipe is simple yet satisfying, featuring eggs cooked with butter, often with the addition of fried kielbasa or bacon, and served with fresh chives. It's a hearty and flavorful breakfast that comes together quickly.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 345 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 4 pcslarge egg
- 15 gbutter
- 100 gsmoked kielbasa, diced(optional)
- 0.25 pcsyellow onion, finely chopped(optional)
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 1 tbspfresh chive, chopped
Equipment
bowl · spatula · whisk · non-stick skillet
The method
Step by step
- 1
If using, heat a non-stick skillet over medium heat and add the diced kielbasa.
- 2
Cook the kielbasa, stirring occasionally, until it is browned and slightly crispy, about 5-7 minutes.
About 7 min
Cook’s note: Render out some of the fat from the kielbasa for extra flavor.
- 3
If using, add the chopped yellow onion to the skillet with the kielbasa and cook until softened, about 3-4 minutes.
About 4 min
- 4
Crack the eggs into a medium bowl and whisk them lightly with a fork until just combined; season with salt and black pepper.
Cook’s note: Do not over-whisk the eggs; you want some streaks of white and yolk for a more traditional texture.
- 5
Push the kielbasa and onion to one side of the skillet, or remove them and set aside if you prefer.
- 6
Add the butter to the empty side of the skillet and let it melt.
- 7
Pour the whisked eggs into the skillet.
- 8
Cook the eggs over medium-low heat, gently stirring and folding with a spatula as they begin to set, until they reach your desired consistency.
About 3 min
Cook’s note: For creamier scrambled eggs, remove them from the heat when they are still slightly wet.
- 9
If you moved the kielbasa and onion aside, gently mix them back into the scrambled eggs.
- 10
Serve immediately, garnished with fresh chives.
Cook’s note: Enjoy with a slice of rye bread or a fresh roll.
Per serving
Nutrition
- Calories
- 344.7kcal
- Protein
- 21.2g
- Carbs
- 4.8g
- Fat
- 27g
- Fibre
- 0.4g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover scrambled eggs in an airtight container in the refrigerator.
Gently reheat in a microwave or a skillet over low heat until warmed through.