For a taste twist on traditional ham and eggs, Carol Towey substitutes hard salami and shredded Swiss cheese for this buttery breakfast dish she serves in Pasadena, California.
- 1 small onion, chopped
- 2 tablespoons butter
- 3 eggs
- 1/4 cup 2% milk
- 1/4 cup diced hard salami
- 1/4 cup shredded Swiss cheese
- In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set. Yield: 2 servings.
Originally published as Salami Scrambled Eggs in Cooking for 2 Fall 2006, p23
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