Salami Scrambles

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Salami Scrambles is one of a small handful of Rachael Ray’s recipes I’ve been making for awhile now. It’s pretty much scrambled eggs with meat and cheese. The funny thing about this is that I don’t really like salami but once I cooked it up and tossed it with some eggs and cheese I did. Go figure. The creaminess of the cheese with the crispy salami is a good match. I actually never make this for breakfast- it’s too heavy. I’ve made it for a late brunch and dinner. Unfortunately, I think this was the last time I will be making this recipe because of my acid reflux problems. This absolutely killed me. I think the salami was just too greasy. But if you can handle it, it’s very tasty.

I did not use tomatoes and used alouette herb and garlic cheese. I also use shallots instead of garlic or scallions.

Overall rating: 4 stars

Salami Scrambles

Recipe courtesy Rachael Ray

 
 
 
1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream
1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped
1 clove garlic, chopped
2 to 3 scallions, chopped, 1/4 onion may be substituted
1 plum tomato or 1 vine tomato, seeded and chopped or 3 tablespoons chopped sun-dried tomato — your preference or, depending on what you have on hand
8 large eggs
4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand
Salt and pepper
Chopped parsley leaves, for garnish
Chopped or torn basil leaves, for garnish, optional
Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings

User Rating: 4 Stars

 
 
 
 

 

Episode#: TM1F10
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

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