Salami-and-Egg Mishmash

5458 Ratings
  • 5 5458
  • 4 0
  • 3 0
  • 2 0
  • 1 0

"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. More Egg Breakfast Recipes

By Noah Bernamoff
November 2011

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
15 mins
Yield:
6
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 11/29/2021