INGREDIENTS
- 6 large eggs
- 12 slices of kosher salami, cut 1/8" thick, preferably Hebrew National or Abel's and Hyman
- 4 tbsp salted, sweet cream butter
- 1 tsp fresh ground black pepper choice of fresh scallions or chives for garnish and added flavor
- 1 scallion per person sliced thinly without the green tops, or
- 1tsp chives per person sliced finely)
- opt. 3 Fairway Market full-sized bagels in the flavor of your choice
- opt. sweet cream butter for slathering onto toasted bagel
DIRECTIONS
- Set a 10" or 12" skillet on the stove top over medium high heat. Add the butter and as soon as it has melted, add the salami to the skillet and brown it. While the salami is browning, crack the eggs into a bowl and discard the shells. Use a form to whip the eggs until a frothy, lemon yellow. Add the pepper. Flip the salami on the other side and place it to one side in the skillet.
- Immediately add the whipped eggs to the hot pan. Let the egg mixture sit in the hot pan for 20 seconds. Using a wooden spatula draw in through the eggs to create big, soft curds of scrambled eggs. Scrape the cooking egg mixture being sure to work from the outside toward the center of the pan. Scrambling eggs is very quick and this will take no longer than a minute or two at the most. Make sure the eggs stay slightly moist since they will continue to cook after being removed from the skillet.
- To plate, divide the scrambled eggs between 3 plates and serve each with 4 slices of the hot salami. Sprinkle the eggs with the finely chopped chives or the thinly sliced scallion for garnish. Serve with a freshly toasted bagel and butter.
