| |

Salami and Eggs

Written byFrancesca Zani

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

  1. In a medium bowl combine eggs and salt to taste.
  2. 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.
  3. Remove from pan and serve with pecorino.