Scrambled Eggs and Fried Beef Salami

"My mother made this for us growing up and now I make it for family! So simple, no butter or oil needed since you fry the salami in a dry pan. We use kosher beef salami. It comes packaged like a thick sausage or in slices."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
7mins
Ingredients:
2
Serves:
1-2
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ingredients

  • 14 cup beef salami, diced or cubed
  • 2 eggs
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directions

  • Beat the eggs in a bowl and set aside.
  • In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
  • Once it is browned, add the eggs to the salami.
  • Use the spatula to move the eggs around in the pan until they are set to your taste.
  • Turn out to a plate as soon as they are done and enjoy!

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Reviews

  1. What a neat idea - It is delicious. When I bought the Salami I said to the gal I only want a couple of slices to mix with scrambled eggs - What a great idea she said - I'll do that for Sunday Brunch too! So your recipe is being enjoyed in a couple of places today! I used hot salsa salami Mmm great Brunch Thanks
     
  2. We make this for lunch every few weeks. It is Jewish soul food as Mirj pointed out. Grew up on it myself. We always use Hebrew Nat'l salami and I usually cut it into rounds and then the rounds in half. I love this with mustard. Simple and easy and kids friendly to boot.
     
  3. mmm...I had pre-sliced salami so I fried four slices until the pan was oily and then added two beaten eggs. I took took Mirj's suggestion of seasoning with paprika and it really added a zing to it! So easy and tasty--will definitely make again.
     
  4. I grew up on this stuff, it's Jewish soul food. I slice the salami into rounds, let the slices brown in the pan, turning once. Once enough fat has come out of the salami, I add the eggs. I then flip the whole thing like an omelette. In our family we add lots of paprika to the eggs. This recipe is certainly worth a try, a very easy supper, or even lunch with some caraway rye bread on the side.
     
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<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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