SALAMI SCRAMBLED EGGS
Steps:
- 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.
Nutrition Facts : Calories 246 calories, Fat 17g fat (8g saturated fat), Cholesterol 360mg cholesterol, Sodium 404mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
SALAMI-STUFFED EGGS
Provided by Craig Claiborne
Categories appetizer
Time 30m
Yield 12 stuffed egg halves
Number Of Ingredients 7
Steps:
- Put the eggs in a saucepan and add cold water to cover. Bring to the simmer and let cook 12 to 15 minutes, depending on the size of the eggs.
- Drain the eggs and run them immediately under cold water. Let stand until ready to use.
- Crack the eggs and split each in half. Line a mixing bowl with a sieve and put the yolks into the sieve. Press the yolks through, using the fingers. Set the whites aside.
- To the yolks add the butter, mayonnaise, salt and pepper. Blend well.
- Cut the salami into very small cubes and add them. Add the chives and blend well. Stuff each white half with an equal portion of the yolk mixture. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED EGGS WITH SALAMI, MOZZARELLA, OLIVES AND GARLIC BREAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).
- Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.
- Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.
SUNDAY BRUNCH: KOSHER SALAMI AND EGGS RECIPE
There are not all that many brunch cookbooks, so when I come across a good one I get really excited. Gale Gand's Brunch has, according to the book's cover, "100 fantastic recipes for the weekend's best meal." The recipe I...
Provided by Ed Levine
Categories Breakfast Brunch Breakfast and Brunch
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Quarter the salami slices to make wedges. Saute the salami wedges in a skillet over medium heat, stirring and cooking the wedges on both sides until they are slightly browned on the edges and have released some of their fat, 1 to 2 minutes.
- Meanwhile, break the eggs into a bowl and mix them with a fork. Mix in 1 tablespoon water and season with pepper.
- Pour the egg mixture into the hot skillet, over the salami, and stir to cook the eggs and to break them up a bit, as you would with scrambled eggs. When the eggs are cooked through but not overcooked (after 2 to 3 minutes), dish spoonfuls of egg and salami onto warm plates.
Nutrition Facts : Calories 303 kcal, Carbohydrate 1 g, Cholesterol 417 mg, Fiber 0 g, Protein 21 g, SaturatedFat 8 g, Sodium 880 mg, Sugar 0 g, Fat 23 g, UnsaturatedFat 0 g
SALAMI AND EGGS
Provided by Food Network
Time 8m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Add salami to hot omelette pan. When salami has rendered some fat, add eggs and scramble to desired doneness.;
EGGS IN PURGATORY WITH SALAMI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, peppers and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes.
- Reduce the heat to medium. Scatter the parsley leaves into the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread.
Nutrition Facts : Calories 377, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 463 milligrams, Sodium 732 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 21 grams
SCRAMBLED EGGS AND FRIED BEEF SALAMI
My mother made this for us growing up and now I make it for family! So simple, no butter or oil needed since you fry the salami in a dry pan. We use kosher beef salami. It comes packaged like a thick sausage or in slices.
Provided by Oolala
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Beat the eggs in a bowl and set aside.
- In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
- Once it is browned, add the eggs to the salami.
- Use the spatula to move the eggs around in the pan until they are set to your taste.
- Turn out to a plate as soon as they are done and enjoy!
Nutrition Facts : Calories 147, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 140, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
GOAT CHEESE AND SALAMI STUFFED DATES
As a last-minute finger food or hors d'oeuvre, these goat cheese stuffed dates can't be beat. The prep time for this easy party snack is just 15 minutes.
Provided by Kendra Vaculin
Time 15m
Yield 8 Servings
Number Of Ingredients 6
Steps:
- Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
- Mix goat cheese, salami, and lemon zest in a medium bowl.
- Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
- Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.
KITTENCAL'S SALAMI CHEESE OMELETTE
This has been a tradition on weekend mornings at my house for years! This makes enough to feed two hungry men or even three people, the ingredients can be decreased and adjusted to suit taste, I really don't even measure when I make this omelette so the ingredients below are only estimated. I usually purchase the unsliced whole salami chubs for this it is easier to cut into pieces, and also try to purchase the all beef, the taste is much better. If you are planning to make this omelette on a regular basis as I do (and you will, it is so good!) a short cut, is to purchase a whole salami, cut into small pieces and then freeze, it will be handy in your freezer when you want it. If you have any leftovers (which you probably won't lol!) the cold omelette mixture makes a fabulous sandwich. Regular white onions just don't work for this omelette use only green!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside.
- In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces.
- Add in the green onions to the salami, and fry until soft (about 2 minutes).
- Pour in the egg/cream mixture.
- Then sprinkle with grated cheese.
- Adjust with more salt and pepper if desired.
- Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula.
- *NOTE* don't overcook the eggs, you want them soft and fluffy.
- Delicious!
Nutrition Facts : Calories 380.9, Fat 27.8, SaturatedFat 12.8, Cholesterol 675.4, Sodium 407.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 27.2
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