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    Salami and Scrambled Eggs

    Source of Recipe

    From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand

    Recipe Introduction

    "When I was a kid, a big splurge in my house was a whole kosher all-beef salami. (Chicago is famous for this stuff—both Vienna Beef and Best's Kosher call Chicago home. So does Oscar Mayer, but they're not kosher.) We would devour half of it with brick cheese and spicy mustard on soft Danish rye bread from Deerfield Bakery. The other half had to wait until Sunday morning, when Mom made salami and eggs. I still love the salty, chewy caramelization that happens in the skillet as the salami wedges cook, rendering fat in which to scramble the eggs. I serve these eggs with rye toast and glasses of citrus juice, which cuts through the richness of the dish and cleanses the palate between bites."

    List of Ingredients

    ◦ Six ¼-inch-thick slices kosher all-beef salami
    ◦ 8 large eggs
    ◦ Freshly ground black pepper


    Quarter the salami slices to make wedges. Sauté 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.

    Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper. You probably won't need any salt, as the salami provides plenty of saltiness.

    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.

    Serves 4




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