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.
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