Scrambled eggs with sausages
- Yield : 300 gms
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Perfect for breakfast, brunch or a light dinner
Weekend mornings are lazy and this recipe for scrambled eggs with sausages makes for a perfect lazy mid mornings brunch. I made the Indian style scrambled eggs, or egg bhurji using onions and green chillies and used smoked sausages to make this dish but this recipe is very adaptable and you can make any variation of scrambled eggs and add any kind of sausage to suit your tastes.
Make Engish or American style scrambled eggs, replace coriander with celery and sprinkle some parmesan over the dish.
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs) stirred or beaten together, typically with salt and butter and variable other ingredients, and then gently heated in a pan while being stirred. Only eggs are necessary to make scrambled eggs, but nearly always salt is used, and very often other ingredients such as water, milk, butter, cream or in some cases creme fraiche or grated cheese may be added. The eggs are cracked into a bowl; with some salt, and the mixture is stirred or whisked. More consistent and far quicker results are obtained if a small amount of cornstarch, potato starch or flour is added; this enables much quicker cooking with reduced risk of overcooking, even when less butter is used.
- Eggs 4
- Onion 1 finely chopped
- Green chile 1 seeded and finely chopped
- Smoked sausages (small) 4 cut diagonally
- Salt to taste
- Pepper to taste
- Butter 2 Tbsp
- Fresh Coriander for garnish
In a pan heat half the butter and as soon as it melts add sliced sausages. Fry lightly and remove them in a plate
Heat the remaining butter in the same pan. Add onions and green chile. Fry till onions get translucent. Break the eggs and lightly whip them while the onions are getting done.
Add salt and pepper to the onions, followed by eggs. Fold the eggs into the onions and fry till they are almost dry. Add the sausages and combine. Remove from heat. Garnish with fresh coriander and serve hot.
Serve with lightly buttered toasts, a glass of juice followed by a cup of hot tea for a perfect brunch.