|1/4 cup||Canola oil|
|1 large||Onion (thinly sliced)|
|10 oz.||Thickly sliced Genoa salami|
|4 cups||Watercress or baby arugula|
|1 dozen||Large eggs (lightly beaten)|
|Salt and freshly ground pepper|
|Rye toast for serving|
Heat canola oil into a large round non-stick 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 mish mash to plates and serve right away with rye toast.