Ingredients
1/4 c. canola oil
1 large onion
10 oz. thickly sliced Genoa salami
4 c. torn watercress or baby arugula
12 large eggs
salt
Freshly ground pepper
Rye toast
Preparation
Step 1Heat the canola oil in a large nonstick skillet. Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the watercress and cook until just wilted, about 1 minute. Add the eggs, season with salt and pepper, and cook, stirring gently, until the eggs are softly set, about 2 minutes longer. Transfer the mishmash to plates and serve right away with rye toast. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
