The first thing I wanted to do when returning from Italy was to get into my own kitchen. As much as I loved the breakfast buffets in Europe, I missed runny, sunny side up eggs. I love to bake the sunny side up eggs which I’ve shown you how to do here, but adding the peppered salami underneath is such a treat.
We were lucky enough to be treated to the best Italian cured meats and cheeses, very crusty bread, breakfast pastries and cakes and delicious, juicy fresh fruit every morning. It was always a treat to go into the dining room and start the day with a high fat diet and an Italian roll. Sometimes I would just eat a piece of Italian vanilla or orange one-layer breakfast cake, which was not overly sweetened and a good accompaniment to a cappuccino, but those fatty meats gave me the energy to walk six or ten miles and not care to eat lunch for several hours.
This peppered salami is Boar’s Head. You could use any kind of salami, but I love the spiciness of the black pepper.
In the weeks to come, I hope to bring you some Italian inspired dishes, and comment more about true Italian cuisine.
This breakfast idea is not truly Italian; it’s actually more American but with an Italian sentiment. Italians tend to eat a sweet cake, or pastry for breakfast with a cappuccino. However, I am a big fan of the high fat breakfast with protein, as it keeps me from snacking or getting hungry. This is not, however, a dish limited to breakfast and is something I would probably eat closer to the lunch hour.
Instead of salami, you could dip into the Fall flavors and make a similar dish using sweet potatoes and Brussels Sprouts here.
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- 3 slices peppered salami
- 2 eggs
- dash salt
- dash pepper
- 1 teaspoon parmesan cheese (optional)
- Place the peppered salami in small cast iron frying pan or baking dish.
- Bake at 425 for 3 minutes.
- Add eggs over the salami.
- Bake for 5 minutes.
- Season with salt and pepper.
- Garnish with freshly grated Parmesan cheese.