Jajecznica, Polish scrambled eggs with smoked sausage and chives
Soft buttery scrambled eggs with sizzled smoked sausage and plenty of fresh chives, served on rye bread with sliced tomato.
- Time15 min
- LevelEasy
- Costabout £2.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 636kcal
- 45.7gcarbs
- 9.7gof which sugars
- 37gfat
- 16.9gsaturates
- 29.9gprotein
- 5.2gfibre
- 1.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter in a frying pan over a medium heat. Fry the sausage coins and onion for 4 to 5 minutes until the onion is soft and the sausage is lightly browned.
4 min 30 s - 2
Beat the eggs with the milk and half the chives in a jug. Pour into the pan.
- 3
Turn the heat to low and stir slowly with a spatula for 2 to 3 minutes, until the eggs form soft, creamy curds. Take off the heat while they still look slightly glossy.
2 min 30 s - 4
Season with the black pepper, and salt only if needed, as the sausage is already salty.
- 5
Butter the rye bread, top with the tomato slices and spoon over the eggs. Finish with the rest of the chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
