Jajecznica po Polsku

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   If using, heat a non-stick skillet over medium heat and add the diced kielbasa.

2. 2

   Cook the kielbasa, stirring occasionally, until it is browned and slightly crispy, about 5-7 minutes.

   Omtrent 7 min

   Kokkens tips: Render out some of the fat from the kielbasa for extra flavor.

3. 3

   If using, add the chopped yellow onion to the skillet with the kielbasa and cook until softened, about 3-4 minutes.

   Omtrent 4 min

4. 4

   Crack the eggs into a medium bowl and whisk them lightly with a fork until just combined; season with salt and black pepper.

   Kokkens tips: Do not over-whisk the eggs; you want some streaks of white and yolk for a more traditional texture.

5. 5

   Push the kielbasa and onion to one side of the skillet, or remove them and set aside if you prefer.

6. 6

   Add the butter to the empty side of the skillet and let it melt.

7. 7

   Pour the whisked eggs into the skillet.

8. 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.

   Omtrent 3 min

   Kokkens tips: For creamier scrambled eggs, remove them from the heat when they are still slightly wet.

9. 9

   If you moved the kielbasa and onion aside, gently mix them back into the scrambled eggs.

10. 10

    Serve immediately, garnished with fresh chives.

    Kokkens tips: Enjoy with a slice of rye bread or a fresh roll.