Polish Scrambled Eggs (Jajecznica) with Chives, Rye Bread & Tomato
15 min · Easy
#comfort#high-protein#polish#quick
The breakfast every Polish grandmother makes best: eggs scrambled low and slow until soft and glossy, showered with fresh chives, and served with dark rye bread and ripe tomato. Simple, fast, and endlessly comforting.
Ingredientsfor 4 portions
- 8 large egg Large Eggs
- 3 tbsp Butter
- 5 tbsp Chives
- 8 slice Rye Bread
- 2 medium Tomatoes, sliced
Steps
- Crack the eggs into a bowl and whisk lightly with a pinch of salt, just until the yolks and whites are combined - don't overbeat.
- Melt the butter in a non-stick pan over low-medium heat until foaming.
- Pour in the eggs and stir slowly and continuously with a spatula, pulling the curds in from the edges, until softly set but still glossy and slightly loose - remove from the heat just before fully cooked, as they will keep setting in the residual heat.
- Toast the rye bread and slice the tomatoes.
- Fold most of the chives through the eggs, then spoon onto plates alongside the toasted rye bread and sliced tomato.
- Scatter the remaining chives over the top and serve immediately while hot and creamy.
