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Sunday Brunch: Kosher Salami and Eggs Recipe

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There are not all that many brunch cookbooks, so when I come across a good one I get really excited. Gale Gand’s Brunch has, according to the book’s cover, “100 fantastic recipes for the weekend’s best meal.” The recipe I have adapted here, Salami and Scrambled Eggs, is exactly what my grandmother cooked for us the rare times she didn’t fill us up with her amazing blintzes. Kosher salami is the key to this dish’s extreme deliciousness. Using hard kosher salami (salami that is hung to dry) ratchets up the deliciousness even more.

Sometimes I make my salami and eggs pancake-style if I’m in the mood for something with a little crunch. If you want to make them that way just don’t stir the eggs in the pan.

h4>Kosher Salami and Eggs

  • Six 1/4-inch thick slices kosher salami
  • 8 large eggs
  • Freshly ground black pepper
  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. Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.

  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.

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