A quick supper of sliced kielbasa crisped in a pan with two soft fried eggs on the side. The smoky sausage needs just a few minutes to warm through, leaving you time to toast bread and build a plate that comes together in twenty minutes flat.

Serves 2. 20 minutes, 15 at the stove.

About 1060 calories a serving, 43 g protein, 12 g carbohydrate, 93 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it comes to temp, slice the kielbasa crosswise into half-inch rounds. Lay them flat in the pan once the oil shimmers and cook until the edges brown, about four minutes total, stirring occasionally.4 min
2. Toast slices of bread in a toaster or under the broiler. Scrape the kielbasa onto a plate, then reduce the skillet heat to medium.
3. Add 1 tablespoon butter to the pan. Crack four eggs into the skillet, sprinkle with salt and pepper, and fry until the whites set and the yolks stay soft, about three minutes. Slide two eggs onto each plate.3 min
4. Set two slices of toast on each plate alongside the eggs. Divide the warm kielbasa between the plates and serve at once.

Note Swap kielbasa for any smoked sausage you have. Leftover kielbasa keeps three days and reheats well sliced in a pan. Serve with a sharp mustard and pickled vegetables, or a green salad with vinegar on the side.