Yield:
1 Serving
1
tablespoon unsalted butter
5 very thin slices kosher salami, barely 1/8 pound,
cut from a salami that's 4 inches in diameter
2 jumbo eggs, beaten well with a pinch of salt
Place the butter in an 8-inch nonstick sauté
pan over medium-high heat. After the butter has melted,
and the foam has subsided, add the slices of salami.
They should cover the bottom of the pan; to do this
you'll need to overlap them somewhat.
Cook the salami slices until they bubble up
and turn slightly brown on the undersides (about 1
to 2 minutes). Do not turn them.
Add the eggs to the pan. Pour them over the
salami slices, making sure the eggs are evenly distributed.
Let them set for 30 seconds, then insert a spatula
under the eggs, all around the pan, to loosen the
eggs from the bottom and make sure they're not sticking. |
