Fried Hot Genoa & Egg Scramble

Fried Hot Genoa & Egg Scramble

I used to be a really great host; dreaming up themes and excuses to entertain, planning and executing seamlessly without a detail missed. Tables set with style and glasses never empty. Then I birthed a 10lb child that brought utter joy and complete chaos into our lives.

If you have children, I don’t have to explain why I am no longer a skilled host. I can hardly finish a sentence without forgetting what I want to say and I don’t know if I’ve finished a hot meal, uninterrupted, let alone cooked one without leaving something unattended to for far too long, in 2 years. We do generally host family dinner at our house, since it’s easier with all Ruthie’s “things” here to keep her entertained, but whenever possible we get the heck outta here and let someone else, someone far more competent, handle the hosting details. I can’t say I miss it all that much, if I can be honest with you. I’d rather bring an offering of food and a nice bottle of wine (potentially already sipped from – whoops!)

Fried Hot Genoa & Egg Scramble

This recipe was created with the “OH JEEZ – we have company coming and didn’t prepare at all!” panic that happens often in our home. The night before, after the wee one is in bed, I think to myself, “I should probably do some prep for tomorrow morning” and then allow that thought to pass as quickly as it came as I fade into a child-free coma sprawled out on the couch, limbs akimbo. Future-Kelly can handle it (note: Past-Kelly is a real jerk).  So for situations like this, this Fried Hot Genoa and Egg Scramble RULES. It’s freaking DELICIOUS. Spicy and savory, easy to prepare but impressive enough for company, like when relatives show up at your door on Boxing Day and you’re like “OH GOD I FORGOT – WHAT DO I MAKE WE HAVE NOTHING READY!”. The ingredient list is minimal, making use of what you probably already have leftover from holiday entertaining. Starting with a good quality Genoa, with it’s salty garlicky and mouth-watering flavour, makes it easy to get big flavour with little effort.

I used Mastro’s Hot Genoa, sliced thin and fried up with red onion, cuddled into some creamy fresh eggs specked with Crème Fraîche and finished with a healthy, literally, handful of kale. If you don’t love kale you could use spinach or watercress. Serve it up with some fresh crusty bread, or maybe a skillet of fried potatoes, or between two sliced of toasted Italian bread with sliced tomatoes and a slick of mayonnaise or butter.  This also works as a great make-ahead breakfast during the week – cut it into portions and keep in the fridge, warm in a pan for a few minutes and serve on a slice of toast for a hearty, satisfying breakfast.
 Fried Hot Genoa & Egg Scramble

Fried Hot Genoa & Egg Scramble
 
We trust Mastro and San Daniele's deli meats - they've been crafting authentic Italian specialties across Canada for 40 years, and they honour the taste and tradition of savoury Italian deli by combining their expertise with the finest ingredients using traditional methods.
Serves: 4-6
Ingredients
  • ¼ cup olive oil
  • 1 small red onion, sliced thin
  • ¾ cup Mastro Hot Genoa, sliced into ½" strips
  • 8 large fresh eggs, lightly beaten
  • 2 tbsp creme fraiche or sour cream, optional
  • 1 cup rough-chopped lacinato kale
  • ¼ tsp sea salt
  • ½ tsp fresh ground pepper
  • crusty Italian bread, for serving
Instructions
  1. Pour oil into a large skillet over medium-high heat and add the onion and hot Genoa. Fry until the Genoa is starting to crisp and the onions is lightly browned, about 5-6 minutes. Pour in the beaten eggs, kale, salt and pepper, Let the eggs set for 1 minute, then push the cooked parts to the center of the pan and tilt gently so the uncooked egg will spill to the edge of the pan and cook. It should take about 6-8 minutes to cook completely. Let cool slightly and divide among plates. Top with fresh ground pepper and serve with a piece of toasted Italian bread.


DisclaimerI am part of the #MASTROYOURHOLIDAY Campaign sponsored by Mastro and San Daniele and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.

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