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10 Large Eggs
1/4 Cup heavy cream
1 Tbsp. Fresh chives, chopped
Kosher Salt and freshly ground black pepper to taste
1 Tbsp. Butter
1 Lb. Cooked Kielbasa Sausage
1. Cut the Kielbasa sausage on the diagonal into 1 inch pieces. Heat a cast Iron skillet on the stove. Spray with cooking spray.
2. While the pan heats, whisk the eggs, cream, chives and a good pinch of salt and pepper in a bowl.
3. Heat a large non-stick skillet over medium-low heat and add the butter. Once melted add the egg mixture.
4. In the cast iron pan, add the kielbasa and cook until crispy on the outside and hot on the inside, stirring occasionally. About 5-8 minutes.
5. Meanwhile, gently move the eggs around the pan occasionally allowing softs curdles of egg to form. This is a slow process and you don’t want to rush it. You want the eggs soft and slightly wet with big, fluffy curdles of eggs. This will take about 5-8 minutes. Make sure the heat isn’t too high.
6. Serve the scrambled eggs topped with more chives and the cooked kielbasa on large serving platters. Enjoy!
NOTE: Scrambled eggs seem easy and they are if you cook them on high heat for one minute so they are hard and dry. That’s not the goal! It has taken me years to undo that bad habit and to cook my eggs low and slow so they are soft, light and fluffy. Practice makes perfect. Take your time and gently push the eggs to the center of the skillet until cooked through. Don’t overcook.
If you don’t want to use cream, substitute half and half or a couple of tablespoons of cream cheese. You are going for a luscious mouth feel so use what ever you prefer.
This was my families Traditional Easter Breakfast. You can read all about it and see the other side dishes here.