Krakowska with Scrambled Eggs
Recipes with Krakowska
A Polish breakfast classic: cubed Krakowska fried until crispy at the edges, then scrambled together with eggs and fresh chives. Simple, satisfying, and quick.
Prep Time
5 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 150g Krakowska, cut into 1cm cubes
- 5 large eggs
- 2 tbsp butter
- Fresh chives, finely chopped
- Salt and black pepper
- Rye bread for serving
- Optional: pickled cucumber on the side
Steps
Cut the Krakowska into 1cm cubes. The large pork chunks in the sausage will create an interesting mix of textures when fried.
Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Add the Krakowska cubes and fry for 3-4 minutes until the edges are crispy and golden. The smoky aroma should fill the kitchen.
While the Krakowska fries, crack the eggs into a bowl and beat lightly with a fork. Season with a pinch of salt and pepper. Do not overbeat -- a few streaks of white are fine.
Add the remaining butter to the pan. Pour the eggs over the crispy Krakowska. Let them set for 30 seconds, then gently stir with a spatula, creating large, soft curds. Remove from heat while still slightly wet -- they will continue cooking.
Scatter fresh chives over the top and serve immediately on warm plates with sliced rye bread and a pickled cucumber on the side.
Tips
The secret is to remove the eggs from the heat while they are still slightly underdone. The residual heat from the pan and the hot Krakowska cubes will finish cooking them to creamy perfection.