Fried Eggs with Blood Sausage
by Editorial Staff
A simple and hearty breakfast or lunch that is definitely worth trying - scrambled eggs and blood sausage. Such an uncomplicated but completely original dish is a great way to make blood sausage much tastier.
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Side Dishes |
| Cuisine | World |
| Servings (Default: 2) |
Ingredients
- Blood sausage - 200 g
- Eggs - 4 pcs.
- Salt - a pinch
- Vegetable oil (for frying) - 1 tbsp
For the filling (optional):
- Green onion - 2 stalks
- Ground black pepper - a pinch
Directions
- If desired, wash the eggs with warm water and dry them with a towel. Remove the casing from the blood sausage.
- Cut the sausage into slices about 2 cm thick. Heat vegetable oil in a frying pan. We spread the slices of blood sausage. Fry the sausage over medium heat for about 1-2 minutes on each side.
Cut the sausage into slices about 2 cm thick - Gently break the eggs and pour them into the pan between the sausage slices, being careful not to damage the yolks. Salt to taste. If desired, you can add a pinch of ground black pepper. Fry eggs and sausage over low heat for 2-3 minutes, without covering the pan with a lid. As soon as the protein grasps, turn off the heat.
Gently break the eggs and pour them into the pan between the sausage slices - Wash green onions, dry them, and chop finely with a knife. Sprinkle the eggs with chopped green onions.
- Delicious scrambled eggs with blood sausage are ready. We serve scrambled eggs to the table immediately after cooking. Bon Appetit!
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