Salami and Eggs

This is my own version of the traditionally Jewish meal of scrambled eggs and salami.

1 tsp olive oil
1/4 cup onion, diced
1 garlic clove, minced
1/2 cup salami, diced
4 eggs beaten, with a splash of water
1/4 cup feta cheese, crumbled

Gently saute the onion with the olive oil in a non-stick skillet on medium low heat for about 10 minutes or until the onion is translucent but not browned. Add the garlic and salami and continue to saute.

After about 10 minutes add the egg mixture to the skillet and scramble the eggs. When the eggs are just set, sprinkle the feta cheese over the top and toss.

Plate with a small green salad, toast or the traditional split bagel.

Serves two.

Smoked Salmon Scramble w/Herb Potatoes

Herb Potatoes
1 medium Russet potato, peeled and cubed large
1 tsp olive oil
1/4 tsp kosher salt
1/4 tsp paprika
1/4 tsp lemon
1/4 dill weed

Scramble
1 tsp butter
4 eggs beaten
1 tbsp cream cheese
1/3 cup smoked salmon, flaked
1/4 tsp chives, chopped

Garnish
Fresh Parsley
1 tomato sliced

The Potatoes: Pre-heat the oven to 425 degrees. In a bowl add the potato ingredients and toss. Place on cookie sheet and bake for 10 minutes, turn and bake for an additional 10 minutes.

The Scramble: In a non-stick skillet, heat until butter begins to foam. Reduce heat to medium low, add eggs and gently stir. When eggs are just set, add the cream cheese and gently fold into the eggs until evenly incorporated. Sprinkle in the salmon and chives and gently toss.

Plate eggs and potatoes, garnish with the tomato slices and sprinkle lightly with fresh parsley.

Serves 2

Slacker Especial

This recipe is a variation of a dish my wife ordered in a Seattle diner called "the Dish". It can put some people off abit with the tortilla chip crumbles that get a little moist and the texture that the enchilada sauce gives the egg. However, most people become instant fans when they taste it.

I have done a variation of this using green or red salsa for years. If you don't have enchilada sauce or if you'd just prefer salsa that's good too. Great way to use up those annoying left-over tortilla chip crumbs that never seem to get eaten and get thrown out.

1 tsp butter
4 whole eggs, 1 egg white, beaten with 1 tsp water
2 tbsp canned, diced, roasted, mild green chiles
1/3 cup enchilada sauce
1 cup tortilla chip crumbles
1/2 cup cheddar cheese, grated
1 tbsp sour cream
1 tbsp salsa
1 green onion, diced

Heat the butter in a non-stick skillet on medium heat and beat the eggs until smooth. When the butter starts to bubble, add the eggs and reduce heat to medium-low and scramble the eggs.

When the egg is just set, add the chiles and enchilada sauce and stir together until evenly encorporated. Now add the tortilla chip crumbles and cheese and toss.

Plate family style with the sour cream and salsa on top. Sprinkle with the green onion and garnish with whole tortilla chips. Might need a dash of hot sauce for those who prefer it more caliente.

Serves 2.