Jajecznica z kiełbasą

Ingredients · 1 serving

• 3Egg, whisked
• 80 gPolish kielbasa sausage, sliced into half-moons
• 40 gOnion, diced
• 8 gClarified butter
• ⅓ tspSalt
• ¼ tspBlack pepper, freshly ground

Equipment

stovetop, skillet, mixing bowl, knife, cutting board, whisk, spatula, measuring spoon, plate

Instructions

1. 1
   Mise En Place

   Gather eggs, kielbasa, onion, clarified butter, salt, pepper, plus a skillet, bowl, knife, board, whisk, spatula, and spoon. · 3 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Brown Kielbasa

   Slice the kielbasa into half-moons, place it in a dry skillet, and fry over medium heat until the edges are lightly browned. · 4 min

   When it is done: If using uncooked kielbasa, heat until the center reaches 63°C / 145°F.

3. 3
   Soften Onion

   Add the diced onion and clarified butter, then cook gently until the onion turns translucent and smells sweet, not browned. · 3 min

   What to look for: The onion looks glossy and translucent around the edges.

4. 4
   Whisk Eggs

   Whisk the eggs with salt and black pepper until the yolks and whites are fully blended, then pour them over the sausage and onion. · 1 min

   What to look for: The egg mixture is even yellow with no streaks of white.

5. 5
   Stir Curds

   Stir slowly over medium-low heat, scraping the pan, until soft, moist curds form and the eggs are just set. · 2 min

   What to look for: The eggs form soft curds and still look slightly glossy.

6. 6
   Serve Hot

   Slide the jajecznica onto a warm plate and serve immediately while the eggs are tender and the browned kielbasa is fragrant. · 1 min

   What to look for: The finished eggs are soft, yellow, and studded with browned sausage.