Arugula, eggs, bread. Simply perfect.
Yes, you can find fancy recipes for arugula. Please feel free to try them all. But please, let this peppery green take the center stage she deserves. This isn't even really a recipe so much as a reminder that you should just eat arugula and not worry about knowing "what to do with it."
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| A bunch of arugula draining in the best colander ever. |
Ingredients:
- 1.5 tsp olive oil
- 2 or so garlic cloves, finely minced
- Bunch of arugula - couple of big handfuls
- Splash of white wine or broth or skip it
- Sprinkle of thyme - fresh or dried - if you have it
- 2 whisked eggs with a splash of milk if you have it
- 2 small slices of toasted bread
- Chèvre or other cheese of your choice
- Salt and pepper to taste
Directions:
Add olive oil to small frying pan over medium heat. Reduce to medium-low. Add garlic and sauté a bit but don't brown. After rinsing (duh), toss in the arugula. Splash with wine. Sprinkle in thyme. Stir a bit. It will wilt pretty quickly. Add the whisked eggs. Season with salt and pepper. Nudge around occasionally until cooked, but not dry.
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| Yes, I should have stemmed and chopped. But it was fine without doing that. |
I usually toast the bread first. In this case, it was some leftover olive bread I had in the freezer. Whatever bread you have is fine. Or if you don't eat gluten or bread (so, so sorry) just eat it without. Add the cheese to the pan and be done. Perhaps with potatoes. Or sweet potato hash for you no gluten, paleo people. Geez. (I love you all.)
Scoop the arugula/egg mixture onto the toasts. (I had a little left over because my bread was small.) Here is your choice about cheese. I spread some on the bread first, then topped with stuff, then dotted more cheese on top. I really like chèvre. You could just put on top if you want. Or substitute another cheese if you don't like this kind. I'm not your mother. (Unless Tyler is reading this. Doubtful. Do you read your mother's blog?)
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| Before going in the oven. Actually, you could eat it like this if you can't wait 2 minutes. |
Place on small baking sheet under a broiler for a couple minutes until hot and cheese is slightly golden brown on top. That is it.
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| My light supper. What is on my plate at this moment. Or at least a moment ago now. |
This would be terrific paired with sweet potato hash and/or fresh fruit salad. I had it with a glass of the white wine I used when cooking. Thank you Trader Joe's two buck Chuck Sauvignion Blanc. Don't judge me. It's what I had in the moment and it was darn good!
So simple. So perfect in this Spring moment.
