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Salami and Eggs - Recipe

From It's All American Food

Try this recipe for salami and eggs from David Rosengarten's It's All American Food

Yield: 1 Serving


1 tablespoon unsalted butter
5 very thin slices kosher salami, barely 1/8 pound, cut from a salami that's 4 inches in diameter
2 jumbo eggs, beaten well with a pinch of salt


Place the butter in an 8-inch nonstick sauté pan over medium-high heat. After the butter has melted, and the foam has subsided, add the slices of salami. They should cover the bottom of the pan; to do this you'll need to overlap them somewhat.

Cook the salami slices until they bubble up and turn slightly brown on the undersides (about 1 to 2 minutes). Do not turn them.

Add the eggs to the pan. Pour them over the salami slices, making sure the eggs are evenly distributed. Let them set for 30 seconds, then insert a spatula under the eggs, all around the pan, to loosen the eggs from the bottom and make sure they're not sticking.

Once they're loose, immediately swirl the pan so that any extra uncooked egg on top of the omelet swirls out to the perimeter (this cooks the excess egg quickly). Cook very briefly, just until the egg on the perimeter firms up. Overall, the eggs should cook a total of 1 to 2 minutes.

Fold the salami and eggs in half, making a half circle. Flip it over once (either with a spatula or with a jerk of the wrist on the pan handle). Slide salami and eggs onto a plate and serve. They taste best after cooling for 3 to 4 minutes.

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(Updated: 05/12/11 BH)

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