Salami and Eggs

Eat Sunday morning with orange juice, hot coffee, and fresh bagels. Ketchup or mustard is possible. Source: My Mother, who laughed when I told her I was sending this in Cut the salami slices into pieces and saute in the oil or margarine over moderate heat, turning both sides until crisp. Pour the eggs over the sauted salami, and scramble or cook and turn over or cut in sections and push around a bit until eggs are cooked firm. Serve hot and consume. Posted to JEWISH-FOOD digest Volume 98 #028 by David Fillingham <dfillingham@earthlink.net> on Jan 16, 1998