1Add oil to skillet on medium high heat and sauté onions for a couple minutes. Turn heat down to medium. Start toasting muffins. Move onions to side of pan and add butter and crack in the eggs. After 2 minutes add a slice of cheese over each egg.
2Cook everything until egg whites have set (about 2 or 3 minutes more).
3When muffins are done spread one side of each with mayo and mustard. With a spatula place eggs onto the muffins and the onions over the eggs.
4Now with the pan empty add the slices of salami to the pan and fry for about 1 minute each side. Place the salami over the onions and your sandwich is done.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.