Ingredients

• 1 lb smoked kielbasa
• 1 lb fresh kielbasa
• 1 lb good-quality cured ham
• 6 hard-boiled eggs
• 1 fresh horseradish root
• vegetable oil

Instructions

1. The day before brunch: Simmer kielbasa until cooked through; cool. Peel casings if desired and slice diagonally into 1/4" pieces. Bake ham if needed; cool and slice to 1/4" thickness, removing hard rind. Refrigerate prepared meats in covered container until Easter morning.

2. Easter morning: Peel and slice boiled eggs. Peel horseradish root with a vegetable peeler and thinly slice, using peeler.

3. Heat a large skillet over medium heat. Add kielbasa and horseradish to skillet when hot; allow to lightly brown, turning with a spatula as needed.

4. Add ham and eggs to skillet when kielbasa is lightly browned. Cook until ham and eggs are heated through or until as brown as desired. Less browned will yield a more moist result, more browned will be dryer.