Salami and Eggs
When I spent Easter with extended family in Groppiadiloggia, Italy a few years ago we had salmi and eggs for breakfast. It wasn’t until after this small event I realized it’s a thing in the family. My mothers mom also enjoyed eating pepperoni and eggs.
Yield: 2 servings
Time: 15 minutes
Ingredients
1 tablespoon olive oil
3 large eggs
1 splash milk
kosher salt
pecorino for serving
1/4 cup sliced salami or prosciutto
Method
In a medium bowl combine eggs and salt to taste.
In a medium non-stick skillet over medium heat, heat olive oil. Add eggs and cook pushing your spatula back and forth in the pan until medium curds form. Add salami once halfway cooked.
Remove from pan and serve with pecorino.
Scallion Pancake Wrap
Total Time: 20-25 minutes
Yield: 2
GATHER THE GOODS
6 teaspoons neutral oil- vegetable or canola
4 large eggs
kosher salt
cracked black pepper
1 Chinese sausage link, sliced 1/4” thick
1/4 cup shredded white cheddar
2 teaspoons chili oil
MAKE IT
In a small non-stick saute pan over medium high heat (slighly larger than the scallion pancake) heat 2 teaspoons vegetable oil. Sear 1 scallion pancake on each side for 3 to 4 minutes or until golden brown blisters form. Remove to a paper towel lined plate and repeat with 2 teaspoons oil and the last pancake.
In same pan heat heat 1 teaspoon oil. Whisk 2 eggs, salt, and pepper to your preference. Pour mixture into hot pan. Sprinkle half sausage and half cheddar cheese. Place 1 scallion pancake over top and cook for 1 minute until the edges start to cook up toward the center. Turn heat to medium low and flip pancake. Cook for 1 to 2 minutes more.
Remove pancake from pan and repeat with remaining eggs, sausage, and cheese.
Drizzle the cooked egg with chili oil and serve right away.