My F&W
quick save (...)
Salami-and-Egg Mishmash
© Con Poulos

Salami-and-Egg Mishmash

  • TOTAL TIME: 15 MIN
  • SERVINGS: 6
  • FAST

"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.

  1. 1/4 cup canola oil
  2. 1 large onion, thinly sliced
  3. 10 ounces thickly sliced Genoa salami, cut into 1/4-inch-thick strips (2 cups)
  4. 4 cups torn watercress or baby arugula
  5. 1 dozen large eggs, lightly beaten
  6. Salt and freshly ground pepper
  7. Rye toast, for serving
  1. Heat 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.