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
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.