Scrambled eggs with sausages

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.

Variation

Make Engish or American style scrambled eggs, replace coriander with celery and sprinkle some parmesan over the dish.

Scrambled Eggs

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.
Source: Wikipedia

Ingredients

• 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

Method

Serving Suggestion

Serve with lightly buttered toasts, a glass of juice followed by a cup of hot tea for a perfect brunch.

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