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Salami and Egg Mishmash

FOOD & WINE Wine Club Salami and Egg Mishmash FOOD & WINE Wine Club Salami and Egg Mishmash
Noah Bernamoff, chef-owner of Brooklyn’s Mile End, serves this tasty mishmash only until noon. But it’s also delicious for dinner, he says.
Servings: 6
Active Time:
Total Time: 15 minutes
Ingredients
1/4 cup canola oil
1 large onion, thinly sliced
10 ounces 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
Rye toast, for serving
Directions
1. 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.