Heat a skillet over medium heat and add a pat of butter. Add the kielbasa coins in a single layer and cook until browned on both sides, about 3–4 minutes per side. Remove from heat and set aside.
2
Crack the eggs into a bowl and whisk vigorously until the yolks and whites are fully combined.
3
Reduce heat to medium-low and add another pat of butter to the pan. Pour in the egg mixture and let it sit undisturbed for a few seconds.
4
Using a spatula, gently fold the eggs from the edges toward the center. Continue folding slowly. Remove from heat while they still look slightly underdone; they will finish cooking off the heat.
5
Fold the kielbasa back into the eggs. Season with salt and black pepper to taste and serve immediately alongside sourdough toast.
Snag the FREE Coleman cookbook, Nourish, and unlock a world of flavor. As a bonus, you’ll be the first to savor our freshest recipes, insider articles, exclusive product launches, and irresistible promotions. Don’t miss out – join our community of food enthusiasts today!
