Recipes Salami-and-Egg Mishmash 5.0 (5,455) 1 Review "I do love breakfast for dinner—for the record, I highly recommend it," says Noah Bernamoff, chef-owner of Brooklyn, New York's Mile End. For now, he serves this mishmash only until noon. But this dish of scrambled eggs with strips of house-cured fried salami and watercress will appear in a sandwich on the all-day menu at Mile End Sandwich, the place he's opening in Manhattan by the end of the year. More Egg Breakfast Recipes By Noah Bernamoff Noah Bernamoff Food & Wine’s Star Chef Noah Bernamoff is the founder and co-owner of the Canadian-style Jewish deli Mile End Delicatessen, New York-Montreal wood-fired bagel shop Black Seed Bagels, cocktail/oyster bar Grand Army, and eastern Mediterranean fine-dining eatery Celestine. He also co-wrote the much-celebrated Mile End Cookbook (2012). Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 15 mins Yield: 6 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 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. Rate it Print