Eggs for breakfast is a staple in the standard paleo diet. But what if you could elevate the eggs? And only dirty one pan? Good news. I gotcha covered with these easy salami spinach egg cups. There’s lots of recipes for egg cups on the internet but this one is simplified. After all, it’s only 3 ingredients. THREE.
As you know I work full time. I also hate mornings. So I wake up at the very last possible second and rush out the door. Maybe I put my makeup on while sitting in traffic. Maybe I don’t. Regardless, there is little time for a homemade breakfast. Meal prepping is my secret. Sunday night I scramble together a casserole or frittata so I can grab a slice weekdays on the way to work. Monday morning strikes. Half awake I crawl downstairs to open the refrigerator door. While squinting at the bright fridge light I stick my hand in, grab a pre-cut eggy square, and stumble into my car. Sometimes when I want to get fancy, and ONLY when I want to get really fancy, I’ll stick it in the microwave for 20 seconds.
Impressive and creative brunch idea
Tasty grab-and-go breakfast
ONE PAN clean up
Salami prevents it from sticking to the pan
Cooked to perfection orange yolk without a runny mess
Great for 30 minute meal prep
Flexible recipe: single cup or 3x the recipe
Protein and greens to fuel your day
Bad if you hate delicious Italian food
Spinach and artisanal Italian meats are what elevate this egg cup. Speaking of artisanal Italian meats. What’s your favorite? Capicola? Prosciutto? Mortadella? Soppressata? Pancetta? There are so many varieties of salumi (plural for Italian cured meats). I grew up in an Italian-American family eating these meats and I still get them confused. So… here’s the scoop on some of the more common Italian meats.
First of all, there’s two types of cured meats 1. from a whole part of the pig (ie, prosciutto from the pig’s hind leg) or 2. in a casing (ie, pepperoni).
aka Parma ham, a whole salted and air dried pork hind leg. Usually sliced thin and known for it’s delicate, salty, and buttery components.
similar to prosciutto but made from whole pork shoulder, capicola (or as we say in the Northeast, Gabagool) is usually smoked
aka Italian bacon, pancetta is pork belly that is rolled and tied before curing.
this spicy sausage-like salame is made from different cuts of the pig which are coarsely ground into a casing
a traditional cured, unsmoked salami that is usually softer than other casing salami such as pepperoni or soppressata.
a smokey and spiced version of salame made from ground pork in a casing. Paprika gives the red color.
aka fancy bologna. It’s got bits of fat throughout and is often paired with olives in a muffaletta.
ALL THE MEATS! Pick your favorite and mangia paleo!
- Grilled Italian Veggie Platter
- Apricot Glazed Chicken Wings