Stefan’s Jajecznica

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.


  • 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

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