Cut the sausage into thick slices.
Heat the butter in a pan, add the sausage, and sauté for a few minutes until lightly browned and releasing its aromatic fat.
In a bowl, whisk the eggs with a pinch of salt and pepper.
Pour the eggs into the pan and cook over low heat, stirring gently to ensure the scrambled eggs are creamy and not overdried.
When the eggs are set but still tender, remove the pan from the heat.
Sprinkle with fresh chives and serve immediately.
Tip:
Serve with a slice of fresh, buttered bread or a crusty roll. Tomatoes and onions or pickled cucumbers are perfect additions.
This breakfast is guaranteed to make everyone wake up with a smile – who doesn’t love the smell of fried sausage and eggs?
Would you like me to make a more “healthy” version of this scrambled eggs, perhaps with less fat and added vegetables?
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