Krakowska with Scrambled Eggs
A Polish breakfast classic: cubed Krakowska fried until crispy at the edges, then scrambled together with eggs and fresh chives. Simple and quick.
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Mixing bowl
- Fork
- Spatula
- Measuring spoon
- Bread knife
- Plate
Ingredients
- 150g Krakowska, cut into 1cm cubes
- 5 large eggs
- 2 tbsp butter
- Fresh chives, finely chopped
- Salt
- black pepper
- Rye bread for serving
- Optional: pickled cucumber on the side
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