Oh, my favourite Polish recipe is just the simplest thing – Jajecznica. Scrambled egg , boosted with the smokey flavours of sausage or pork. My father used to make it for us when mum was busy – so, even though it was man-cooking, it was always a special treat. My favourite version is with sliced Krakowska, but you can use smoked pork loin or even smokey bacon , perhaps even adding some sliced fresh mushrooms.
Ingredients for 2 portions:
4 eggs, 6 slices of Krakowska sausage or smoked pork loin.
Method:
- Chop your sliced Krakowska into bite-size pieces and cook it lightly in a nonstick pan with a little butter.
- Meanwhile beat the eggs with a wooden spoon, don’t use a blender.
- When the sausage is lightly browned, stir the eggs into it. Stir constantly with your wooden spoon.
- As soon as the eggs start to set, but while they are still soft, serve immediately onto heated plates.
- A sprinkle of paprika helps the flavours mingle deliciously. Rye bread and butter on the side, of course.
- Best when snow is on the ground, but any other time of year will do just fine. Yum, yum!
Stefan Cembrowicz
