A simple yet powerful egg and salami recipe brought to us by noted food author Arthur Schwartz. I remember my mother making this same recipe way back in the day. It is so easy to make and extremely wonderful to eat. If you need a filling recipe made quick, this is the one to use.

3 eggs

1/4 teaspoon salt

A few grindings of Black Pepper

1-1/2 to 2-inches of Kosher Salami, cut into 1/8 inch slices, small cubes, or sticks

1. In a small bowl, beat the eggs, salt, and pepper together with a table fork until well mixed.

2. Arrange the salami slices on the bottom of a non-stick skillet.

3. Place over medium heat.

4. Beat eggs softly to a froth; mix eggs, salt and black pepper. Set aside.

5. As soon as the salami starts cupping, turn the slices over.

6. When the second side cups, pour on the eggs.

6. Let the eggs sit, then slide the pancake onto a dinner plate or pot cover, flip it back into the pan, and cook the second side for a few seconds.

Serve immediately.

Makes 1 serving.

Recipe courtesy of:

Schwartz, Arthur, Jewish Home Cooking, California: Ten Speed Press, 2008.

Photo courtesy of Taste of Home Magazine.

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