Sunday Brunch: Kosher Salami And Eggs Recipe

1. 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. 2

   Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.