Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salami and Eggs with Tomato Toasts

Scott Phillips

Servings: 4

Scrambled eggs studded with salami and basil make a fine supper when paired with tomato-and-cheese-topped toast.

Ingredients

  • 1 medium clove garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 8-1/2-inch-thick slices baguette, cut on the diagonal (about 4 inches long)
  • 2 large plum tomatoes, thinly sliced on the diagonal
  • Kosher salt and freshly ground black pepper
  • 1 oz. finely grated Parmigiano-Reggiano (about 1 cup using a rasp grater)
  • 8 large eggs
  • 3 Tbs. thinly sliced fresh basil
  • 2 oz. thinly sliced Genoa salami, cut into 1/4-inch strips

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 395
      Sodium (mg): 870
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 20

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Whisk together the garlic and 2 Tbs. of the oil in a small bowl. Brush onto 1 side of the baguette slices and arrange, oiled side up, on a rimmed baking sheet. Arrange overlapping slices of tomato on each, season with salt and pepper, and top with the cheese. Bake until the bottom side is browned and the cheese is melted, 12 to 15 minutes. Set aside.
  • In a medium bowl, whisk the eggs, basil, and a pinch of salt until blended but not foamy.
  • Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-low heat. Add the eggs and cook, stirring with a silicone spatula, until the eggs are beginning to set. Add the salami, separating the strips as you add them. Continue to cook, stirring, until the eggs are softly set, 4 to 5 minutes total. Season to taste with salt and pepper and serve with the tomato toasts.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks