So, you take down the teeny-weeny one-egg skillet, heat it, toss in a thin slice of salami, break an egg over it, break the yolk (or not, that's up to you), season to taste, and throw another thin slice of salami on top. Cover, cook until half-done, flip, finish.
Toast a slice of rye, cut in half, fill with salami-egg thing, eat.
It's goooooood. It's also blazin' quick, as the tiny one-egg skillet cooks 'em in a trice.
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
1 year ago