Salami and Egg Mish Mash - Northern Michigan's News Leader

Salami and Egg Mish Mash

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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.