There are breakfasts… and then there’s Los Tres Golpes.
This is one of those plates that instantly takes you back. The sound of oil sizzling early in the morning, the smell of salami frying, and a plate coming together that just feels complete. It’s not fancy, it’s not complicated, but it hits every single time.
In Dominican homes, this isn’t just breakfast, it’s a whole experience. A plate of crispy salami, golden queso frito, and perfectly cooked eggs, usually served alongside Mangú (Dominican mashed plantains) and topped with sautéed onions. It’s filling, comforting, and honestly… kind of iconic.
If you’ve ever had a full Dominican breakfast, you already know. And if you haven’t, this is the one to start with.
Step-by-Step Instructions
Start by heating the oil in a large skillet over medium heat. You want it hot, but not smoking. This is the base of everything, and using the same oil throughout is exactly how it’s traditionally done.
Crack the eggs into the hot oil and fry them to your preference. Sunny-side up is the classic move here, but however you like your eggs works. Once they’re done, remove them carefully and set them aside.
Next, add the slices of queso de freír to the same skillet. Let them fry until they develop that beautiful golden crust on the outside while staying soft inside. Flip once, cook evenly, then remove and set aside with the eggs.
Finally, add the Dominican salami. Fry until it’s browned and slightly crispy around the edges. This step comes last on purpose, since the salami releases more residue and can darken the oil.
Everything should come together quickly, with each component building on the flavor of the last.
Serving Suggestions
Los Tres Golpes is almost never served alone. The full experience includes a side of Mangú (Dominican mashed plantains) topped with sautéed onions.
You can also round out the plate with sides like:
- How to Make Perfect Tostones (Fried Green Plantains) for extra crunch
- How to Make Perfect Maduros (Sweet Fried Plantains) if you want a sweet contrast
- A fresh side like Ensalada de Aguacate (Dominican Avocado Salad) to balance everything out
And if you’re going all in on the breakfast vibe, pair it with something to drink like Morir Soñando or a simple café con leche.
Storage Tips
This is one of those dishes that’s best enjoyed fresh, right out of the pan.
If you do have leftovers:
- Store each component separately in airtight containers
- Refrigerate for up to 2 days
- Reheat in a skillet for the best texture (especially the cheese and salami)
Avoid microwaving if you can, since it can make the cheese rubbery and the salami soft instead of crispy.
Recipe Tips
- Use enough oil. This is not the moment to be shy. The oil is part of the flavor.
- Fry in order: eggs → cheese → salami. This keeps everything clean and balanced.
- Don’t overcrowd the pan. Fry in batches if needed, so everything cooks evenly.
- Queso de freír should be golden outside, soft inside, never melted apart.
- Serve immediately. This dish loses its magic if it sits too long.
Los Tres Golpes (Dominican Breakfast Plate)
Author:Equipment
- 1 Skillet
Ingredients
- ½ cup vegetable oil (120 ml)
- 4 large eggs
- 10 ounces queso de freír (Dominican frying cheese), sliced (280 g)
- 12 ounces Dominican salami, sliced into ¼-inch rounds (340 g)
Instructions
- Heat the oil in a large skillet over medium heat until hot but not smoking.
- Carefully crack the eggs into the hot oil and fry to your preference (sunny-side up is traditional). Remove from the skillet and set aside.
- Add the sliced queso de freír to the same hot oil and fry for 1–2 minutes per side, or until golden and crispy on the outside. Remove and set aside with the eggs.
- Add the sliced Dominican salami to the same oil and fry for 2–3 minutes per side, or until browned and slightly crispy. Remove from the skillet.
- Serve immediately with a side of mangú (Dominican mashed plantains) and sautéed onions if desired.
Notes
- Using the same oil throughout cooking helps build flavor and reflects traditional preparation.
- Fry the salami last, as it releases more residue and can darken the oil.
- Queso de freír should develop a golden crust while staying soft inside.
- Cook the eggs first, so they stay intact and don’t pick up flavors from the other ingredients.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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