Salami and Eggs
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
In a medium bowl combine eggs and salt to taste.
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.
Remove from pan and serve with pecorino.