in Recipes

Scrambled egg rolls with Krakow sausage

updated

Spread the love

Ingredients for 2 servings:

  • 2 rolls
  • 10 slices of sausage (Krakauer)
  • 4 eggs
  • 125 ml milk
  • Fat (vegetable cream for frying)
  • 1 tbsp onion(s) (fried onions)
  • 2 tbsp tomato ketchup
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, bake the rolls briefly to warm them up. Then whisk the eggs with the milk and season with salt and pepper. Melt the vegetable cream in a pan over high heat. Cut six slices of the Krakauerwurst into strips, add them to the pan and fry lightly. Pour in the egg wash and thicken to make scrambled eggs. When the scrambled eggs are lightly browned, add the fried onions, mix everything together, season again if necessary, and set the pan aside with the lid closed for a moment. Now cut the rolls open, spread the tomato ketchup on the roll halves and place the remaining Krakauerwurst slices on top. Place the roll halves on a plate and spread the scrambled eggs on top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Marinated grilled steaks yourself

Spicy rice casserole