Bologna and eggs Recipe
American · Main course · 10 min total
A quick and satisfying breakfast or brunch dish featuring crispy fried bologna paired with soft scrambled eggs. This classic comfort food is a nostalgic favorite in many American households.
2
min prep
min prep
8
min cook
min cook
2
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 slices bologna (about 1/4 inch thick)
- 4 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
- Salt and black pepper to taste
- Optional: hot sauce or ketchup for serving
Instructions
- Using a sharp knife, make a small slit from the center to the edge of each bologna slice to prevent curling during cooking.
- Heat a large non-stick skillet over medium-high heat. Add the bologna slices in a single layer and cook for 1-2 minutes per side until browned and slightly crispy. Transfer to a plate and keep warm.
- In a small bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Reduce heat to medium-low. Add butter to the same skillet and let it melt. Pour in the egg mixture and let it set for about 30 seconds, then gently stir with a spatula, pushing cooked eggs from the edges toward the center.
- Continue cooking, stirring occasionally, until eggs are softly set but still moist, about 2-3 minutes. Remove from heat immediately.
- Divide the scrambled eggs between two plates and top each with two slices of crispy bologna. Serve with hot sauce or ketchup if desired.
Tips
- For extra crispy bologna, cook a bit longer until edges are dark brown.
- Use thick-cut bologna for a meatier texture.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a skillet.
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