Scrambled Eggs with Liver Sausage
by Editorial Staff
Diversify your morning menu by complementing the usual scrambled eggs with appetizing liver sausage. The result is a hearty and delicious breakfast. You can serve such unusual scrambled eggs on slices of toasted bread.
Servings: 2
Ingredients
- Liver sausage – 160 g
- Eggs – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 2 tbsp (30 ml)
For the filling (optional):
- White (or black) bread – 4 slices
- Fresh parsley – 1-2 branches
Directions
- Peel the liver sausage and cut into slices about 1.5 cm thick. Break eggs into a bowl. Add salt and black pepper.
- Shake the eggs with a whisk or fork. In a well-heated frying pan with 1 tablespoon. spread the sausage slices with a spoonful of oil.
- Fry the sausage over medium heat for about 1-2 minutes on each side, until browned. Pour the beaten eggs into the sausage pan. Reduce heat and fry scrambled eggs with liver sausage until the eggs are completely set about 3 minutes.
- During frying, gently stir the eggs with a wooden spatula. Gently transfer the finished scrambled eggs with sausage to a plate. In a pan, reheat 1 tbsp of butter and lay out the slices of bread.
- Fry the bread over low heat for 2 minutes on each side, until browned. Cut scrambled eggs into pieces, put on croutons, and serve warm, garnished with chopped parsley on top if desired.
Enjoy your meal!
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