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'Nduja is one of my all-time favorite ingredients—packed with flavor and incredibly versatile. It's a spreadable pork salami infused with Calabrian chilis and spices. I've used it in sauces, on its own, in sandwiches, but never thought to incorporate it into a breakfast sandwich. I'm so glad I did because what I just created would definitely make the menu if I ever opened a sandwich shop.
'NDUJA SCRAMBLED EGGS WITH CARAMELIZED ONIONS, SMOKED MOZZARELLA AND CROTONESE CHEESE
Recipe by Mark Calaminici | Food Loves Company
Serves 1
Ingredients
(Everything for this recipe is to taste, so as much or as little as you like)
Extra virgin olive oil
Unsalted butter
Sliced red onions
Salt
Freshly cracked pepper
Nduja
Eggs, seasoned with salt and freshly cracked pepper
Bread, buttered and toasted
Smoked mozzarella, coarsely grated
Pecorino Crotonese, finely grated
Method
In a pan on low-medium heat add extra-virgin olive oil and butter. Add red onions and season with salt and freshly cracked pepper. Slowly caramelize the onions, if you’d like to speed up the process a bit you can add a splash of water and continue to cook until softened and caramelized. You can take the onions as far as you’d like with the caramelizing process. Once done, remove to a bowl and set aside.
2. In a pan on low-medium heat, add the nduja and let is render and break down until softened. Crack eggs into a small mixing bowl and season with salt and freshly cracked pepper. Whisk until you don’t see any whites. Add eggs and continuously stir. When the eggs become very creamy and luxurious and have started to set, remove from heat. You can toast the bread in the same pan or with butter.
3. Lay toasted bun on work surface. Add caramelized onions on the bottom half of the bun, then add the scrambled eggs on top. Add mozzarella and place under broiler to melt the cheese. Garnish with pecorino crotonese. Enjoy!
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