Salami-and-Egg Mishmash

1. 1

   Heat the canola oil in a large nonstick skillet.

2. 2

   Add the sliced onion and cook over moderately high heat, stirring, until softened, about 5 minutes.

3. 3

   Add the salami strips and cook, stirring occasionally, until lightly browned, about 2 minutes.

4. 4

   Add the watercress and cook until just wilted, about 1 minute.

5. 5

   Add the eggs, season with salt and pepper and cook, stirring gently, until the eggs are softly set, about 2 minutes longer.

6. 6

   Transfer the mishmash to plates and serve right away with rye toast.

* Per serving · 4 servings · Values may vary.