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Salami-and-Egg Mishmash
Yields:
6
Total Time:
15 mins
"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. For now, he serves this mishmash only until noon. But this dish of scrambled eggs with strips of house-cured fried salami and watercress will appear in a sandwich on the all-day menu at Mile End Sandwich, the place he's opening in Manhattan by the end of the year.
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Ingredients
- 1/4 cup canola oil
- 1 large onion
- 10 oz. thickly sliced Genoa salami
- 4 cups torn watercress or baby arugula
- 12 large eggs
- salt
- Freshly ground pepper
- Rye toast
Directions
- Step 1Heat the canola oil in a large nonstick skillet. Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress 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 right away with rye toast.
Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
- Step 1Heat the canola oil in a large nonstick skillet. Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress 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 right away with rye toast.
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