Recently, we’ve been talking up spicy, salty, porky ‘nduja and how well-suited it is to enhancing quick and easy weeknight dinner recipes, like a white bean stew or a pot of steamed mussels. Here, we turn the tables and add our favorite Calabrian sausage to a no-rush weekend cooking recipe: soft-scrambled eggs.
‘Nduja’s high fat content, which gives it its soft, spreadable texture, also allows it to easily emulsify and meld into the creamy curds of scrambled eggs. As the eggs cook slowly and gently over low heat, they take on a vibrant orange-red hue and floral heat from the Calabrian chilies that flavor the sausage. The savory richness from the pork fat is balanced by the sausage’s fermented tang, for a bright, funky finish. The next time your loved ones request bacon and eggs for breakfast, make ‘nduja scrambled eggs instead.