Adapted by KosherEye from a recipe which appeared on the
website Foodandwine.com by Noah Bernamoff .
Many traditional Jewish homes served salami and eggs. This recipe kicks this beloved culinary memory "up a notch"!
"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 Deli and co- author of the Mile End Deli Cookbook.
1/4 cup canola oil
1 large onion, thinly sliced
10 ounces Jack's Gourmet spicy Italian style salami, cut into 1/4-inch-thick strips (2 cups)
4 cups torn watercress or baby arugula
1 dozen large eggs, lightly beaten
Salt and freshly ground pepper
Rye toast, for serving
Heat the canola oil in a large nonstick skillet. Add the sliced onion and saute over moderately high heat, stirring, until softened, about 5 minutes. Add the salami and fry, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress or arugula, 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 immediately with rye toast.
Recipe: kosher, meat