Sunday Brunch: Kosher Salami and Eggs Recipe

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.

Recipe Details

Sunday Brunch: Kosher Salami and Eggs Recipe

Prep 5 mins
Cook 10 mins
Total 15 mins
Serves 4 servings


  • Six 1/4-inch thick slices kosher salami

  • 8 large eggs

  • 1 tsp, ground ground black pepper


  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.

Nutrition Facts (per serving)
303 Calories
23g Fat
1g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 303
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 40%
Cholesterol 417mg 139%
Sodium 880mg 38%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 21g
Vitamin C 0mg 0%
Calcium 68mg 5%
Iron 2mg 13%
Potassium 295mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)