Salami Stuffed Eggs Recipes

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SALAMI SCRAMBLED EGGS

For a taste twist on traditional ham and eggs, Carol Towey substitutes hard salami and shredded Swiss cheese for this buttery breakfast dish she serves in Pasadena, California.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6



Salami Scrambled Eggs image

Steps:

  • In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set.

Nutrition Facts : Calories 246 calories, Fat 17g fat (8g saturated fat), Cholesterol 360mg cholesterol, Sodium 404mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

1 small onion, chopped
2 tablespoons butter
3 eggs
1/4 cup 2% milk
1/4 cup diced hard salami
1/4 cup shredded Swiss cheese

SAUSAGE-WRAPPED SOFT BOILED EGG (SCOTCH EGG) RECIPE BY TASTY

Here's what you need: large eggs, ground sausage, green onion, garlic, mustard, salt, pepper, flour, seasoned bread crumb, vegetable oil

Provided by Tasty

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 10



Sausage-wrapped Soft Boiled Egg (Scotch Egg) Recipe by Tasty image

Steps:

  • Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
  • Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
  • Combine sausage, green onions, garlic, mustard, salt, and pepper.
  • Peel the cooled eggs and roll in flour.
  • Press out the sausage mixture into patties and wrap around the floured eggs.
  • Whisk the remaining 2 eggs together to form an egg wash.
  • Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
  • Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
  • Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
  • Enjoy!

Nutrition Facts : Calories 469 calories, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram

7 large eggs
1 lb ground sausage
1 bunch green onion
2 cloves garlic, minced
1 tablespoon mustard
salt, to taste
pepper, to taste
flour, as needed
seasoned bread crumb, as needed
vegetable oil, for frying

SALAMI AND EGGS

Provided by Food Network

Time 8m

Yield 1 serving

Number Of Ingredients 2



Salami and Eggs image

Steps:

  • Add salami to hot omelette pan. When salami has rendered some fat, add eggs and scramble to desired doneness.;

2 eggs, beaten
2 slices salami

SALAMI-STUFFED EGGS

Provided by Craig Claiborne

Categories     appetizer

Time 30m

Yield 12 stuffed egg halves

Number Of Ingredients 7



Salami-Stuffed Eggs image

Steps:

  • Put the eggs in a saucepan and add cold water to cover. Bring to the simmer and let cook 12 to 15 minutes, depending on the size of the eggs.
  • Drain the eggs and run them immediately under cold water. Let stand until ready to use.
  • Crack the eggs and split each in half. Line a mixing bowl with a sieve and put the yolks into the sieve. Press the yolks through, using the fingers. Set the whites aside.
  • To the yolks add the butter, mayonnaise, salt and pepper. Blend well.
  • Cut the salami into very small cubes and add them. Add the chives and blend well. Stuff each white half with an equal portion of the yolk mixture. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 0 grams

6 eggs at room temperature
3 tablespoons butter at room temperature
1 tablespoon mayonnaise
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound hard salami, cut into very thin slices
1 tablespoon finely chopped chives

SAUSAGE STUFFED FRENCH TOAST

Kids like to help stuff the sausage and cheese into the bread, so this is a good holiday treat. I serve it year-round for breakfast when we have guests or on special family occasions.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7



Sausage Stuffed French Toast image

Steps:

  • Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.

Nutrition Facts : Calories 276 calories, Fat 15g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

6 frozen fully cooked breakfast sausage patties (about 7 ounces)
6 slices Italian bread (1-1/2 inches thick)
3 slices Muenster or brick cheese, halved
4 large eggs
1 cup 2% milk
1 tablespoon sugar
Maple syrup

SAUSAGE-STUFFED EGGPLANT

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10



Sausage-Stuffed Eggplant image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
⅛ teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

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