INGREDIENTS
Serves 2
2 tablespoons butter
1 medium white onion, peeled and sliced thin
4 ounces kielbasa, small diced
5 large eggs, beaten
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. In a medium skillet over medium heat, melt the butter. Add the onion and cook until well browned and soft, about 5–7 minutes. Add the kielbasa and sauté 2 minutes.
2. Add the eggs and cook as you would scrambled eggs. Season with salt and pepper and serve with rye toast if desired.
SCRAMBLED EGG SECRETS
The secret to fluffy scrambled eggs that are moist and not watery is to cook them over medium to low heat and constantly stir the eggs. Never add milk to scrambled eggs; this only makes them watery.