Salami and eggs
Instructions:
- Salami are not fresh
sausage but instead are cured, which means
they have been smoked or dried and don’t
need any more cooking, although you may
heat them up, as I do here. Use any salami you
like for this dish; I generally make it with
fennel salami, but if you have Genoa or
another type, use it, and it’s good, too, with
hot buttered toast. It’s an indulgent dish, along
the lines of ham and eggs, and perhaps
because of that it’s a big treat on Father’s Day.
- ½ pound salami
- 1 tablespoon olive oil
- 1 cup diced onions
- 12 large eggs
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- Dice the salami into ¼- to ½-inch dice. Cook in a saute pan over medium-high heat until browned and the fat is rendered. Drain on paper towels and set aside.
- In a saute pan, heat the olive oil over medium-high heat and sauté the onions for 3 to 4 minutes, or until translucent and lightly browned. Set aside.
- Crack the eggs into a mixing bowl and whisk until smooth.
- In a nonstick sauté pan, melt the butter over medium heat. Add the reserved salami and cook for about 30 seconds. Add the eggs and stir with a spatula until scrambled to the consistency you prefer. Season to taste with salt and pepper, keeping in mind that the salami is salty.
- Spoon the salami and eggs onto each of 4 serving plates, garnish each portion with the reserved onions, and serve.