Salami and Egg Mishmash

ImageRecipe By     : Food & Wine

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1/4  cup           canola oil
   1                    large onion, thinly sliced
  10      oz            thickly sliced Genoa salami, cut into
                        — 1/4-inch-thick strips (2 cups)
   4      cups          torn watercress or baby arugula
   1                    dozen large eggs, lightly beaten
                        Salt and freshly ground pepper
   6                    Large croissants, for serving

Heat 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


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