Sunday Brunch: Kosher Salami and Eggs
There are not all that many brunch cookbooks, so when I come across a good one I get really excited. Gale Gand's Brunch has, according to the book's cover, "100 fantastic recipes for the weekend's best meal." The recipe I have adapted here, Salami and Scrambled Eggs, is exactly what my grandmother cooked for us the rare times she didn't fill us up with her amazing blintzes. Kosher salami is the key to this dish's extreme deliciousness. Using hard kosher salami (salami that is hung to dry) ratchets up the deliciousness even more.
Sometimes I make my salami and eggs pancake-style if I'm in the mood for something with a little crunch. If you want to make them that way just don't stir the eggs in the pan.
h4>Kosher Salami and Eggs
- serves 4 -
Ingredients
Six 1/4-inch thick slices kosher salami
8 large eggs
Freshly ground black pepper
Procedure
1. Quarter the salami slices to make wedges. Saute the salami wedges in a skillet over medium heat, stirring and cooking the wedges on both sides until they are slightly browned on the edges and have released some of their fat, 1 to 2 minutes.
2. Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.
3. Pour the egg mixture into the hot skillet, over the salami, and stir to cook the eggs and to break them up a bit, as you would with scrambled eggs. When the eggs are cooked through but not overcooked (after 2 to 3 minutes), dish spoonfuls of egg and salami onto warm plates.
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3 Comments:
This was one of my dad's specialties growing up--yum. It's even better if you saute a diced onion with the salami.
debbiek at 8:20AM on 04/19/09
My dad also specialized in saami and eggs. LOVE it.
lizaj at 11:11AM on 04/19/09
What is it with dads and salami and eggs? This is one of the only 3 things that my dad can cook. Other than this, spaghetti and meatballs, and tacos, he is helpless in the kitchen.
selizara at 11:03PM on 04/19/09