Sometimes, you want something hot and filling without any fuss or fancy ingredients. And sometimes pasta or potatoes just don’t cut it and we want meat. Since most of us have salami and eggs in our refrigerators, this American Jewish dish has become a staple for quick, weeknight suppers. Anyone can make it, including people who usually avoid the kitchen and cooking at all costs. If you’ve got a nice fatty salami, you don’t need any added fat: just fry the salami slices until they release their fat. There should be enough fat that when you add the beaten eggs, they won’t stick to the pan. If the pan seems dry, simply add some oil or schmaltz.
Salami and Eggs
Yield: 1 large or 2 smaller servings
- 8 ounces salami, sliced into rounds ¼ inch thick
- 3-4 large eggs
- Salt and pepper to taste
- (Oil or schmaltz)
- Place salami slices in wide skillet and cook over high heat until brown on both sides.
- While the salami is cooking, beat the eggs in a small bowl with a fork as for scrambled eggs. Season the eggs with salt and pepper.
- Check the frying salami. The salami should have rendered enough fat to cook the eggs. If not, add 2 tablespoons oil or schmaltz to the skillet.
- Pour beaten eggs over salami in skillet. Cook eggs, lifting edges to let uncooked egg flow beneath, to make contact with the hot pan. Continue to cook until eggs are just set.
- Flip the eggs to briefly cook second side.
- Serve hot.