1ring of Ukrainian sausagedepending on how many mouths you're feeding
For the eggs:
Sprinkle of pepper
For the perogies:
1dozen perogiesfresh is best but store bought frozen will work (at least)
1package of baconchopped
1/2cupof creamor whatever is left
You will be cooking all of this at the same time, so put your multi-tasking hat on. A word of advice: do the eggs when the sausage and perogies are close to done. You will need to watch the eggs so the cream doesn't boil over (it makes a huge mess if it does).
For the sausage
Slice up the sausage and toss in a pan over medium heat. Brown on each side.
Add the cream, turn to low and let simmer for a few minutes. The cream will thicken slightly.
For the perogies
Fry up the perogies in the butter, bacon and onion. Once the onion has turned translucent, add the cream. Turn the heat to low and let simmer.
For the eggs
Pour the cream in a deep pan and bring to a gentle boil.
Crack the eggs in, add pepper and simmer until they're done to your liking. Keep your eyes on the pan, as the cream makes a huge mess if it boils over.