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Savisto specialises in homeware, home essentials and kitchen accessories – everything you need to turn a house into your dream home.

World Breakfasts: Jajecznica

Those of you that are up on their Polish will know that Jajecznica translates to English as 'scrambled eggs'. That’s right; this week’s world breakfast is scrambled eggs. But we haven’t just gone out and found the Polish word for a British favourite and tried to sell it to you as something exotic. In Poland, they do something with their eggs that we really like – they make them alongside smoky Kabanos sausage, onions and / or mushrooms.

Doing this, dare we say, elevates it above the merely salt-and-pepper seasoned dish we’re used too – but we’ll let you judge that for yourselves. Give Jajecznica a go and let us know what you think.

What you’ll need (Serves 2):

6 eggs

2 spring onions, sliced thinly

30ml (2tbsp) milk

150g kabanos, sliced (or 300g chopped mushrooms for a vegetarian dish)

2tbsp butter

Salt & Pepper to taste

What you’ll need to do:

1. Put a frying pan over medium heat and heat the butter. Add the chopped kabanos (or mushrooms) and onion and fry until the onion has softened, about 4-5 minutes. The sausage should be well heated through at this point.

2. Beat the eggs and milk and pour into the pan. Stir constantly until the eggs begin set, but are still soft.

3. Remove the eggs from the pan before they set. Sprinkle with salt and pepper and serve with buttered rye bread.

Smacznego!

Those of you that are up on your Polish will know that Jajecznica translates to English as 'scrambled eggs'. That’s right; this week’s world breakfast is scrambled eggs. But we haven’t just gone out and found the Polish word for a British favourite and tried to sell it to you as something exotic. In Poland, they do something with their eggs that we really like – they make them alongside smoky Kabanos sausage, onions and / or mushrooms.