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.