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Salami-and-Egg Mishmash PDF Print E-mail

KosherEye.com

Salami_and_Egg_Mishmash
Adapted by KosherEye from a recipe which appeared on the
website Foodandwine.com by Noah Bernamoff .

Many traditional Jewish homes served salami and eggs. This recipe kicks this beloved culinary memory "up a notch"!

"I do love breakfast for dinner—for the record, I highly recommend it," says Noah Bernamoff, chef-owner of Brooklyn, New York's Mile End Deli and co- author of the Mile End Deli Cookbook.

Ingredients

1/4 cup canola oil
1 large onion, thinly sliced
10 ounces Jack's Gourmet spicy Italian style salami, cut into 1/4-inch-thick strips (2 cups)
4 cups torn watercress or baby arugula
1 dozen large eggs, lightly beaten
Salt and freshly ground pepper
Rye toast, for serving

Directions

Heat the canola oil in a large nonstick skillet. Add the sliced onion and saute over moderately high heat, stirring, until softened, about 5 minutes. Add the salami and fry, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress or arugula, and cook until just wilted, about 1 minute. Add the eggs, season with salt and pepper and cook, stirring gently, until the eggs are softly set, about 2 minutes longer.

Transfer the mishmash to plates and serve immediately with rye toast.

Notes

Recipe: kosher, meat

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