Arugula salad with warm garlic oil and eggs
A warm salad where peppery arugula wilts slightly under toasted garlic and sage-scented oil, topped with a soft egg. This shelf needs only pantry staples to become dinner.
About 690 calories a serving, 18 g protein, 20 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 4 cups (about 100 grams) organic baby arugula
Staples
- 1/4 cup oil
- 4 cloves garlic
- to taste salt
- to taste pepper
- 2 eggs
- 1 tablespoon butter
- Slice 4 garlic cloves thin. Warm 1/4 cup oil in a small pan over medium heat and add the garlic with a pinch of salt, stirring until pale golden and fragrant, about 3 minutes.
- Place 4 cups baby arugula in a wide bowl. Pour the warm oil and garlic over it, tossing gently so the leaves just begin to soften, about 1 minute. Season with salt and pepper.
- Divide the arugula between two plates. Wipe the pan clean and set over medium heat. Add 1 tablespoon butter and crack 2 eggs into the pan, cooking to your liking, about 3 minutes for runny yolks.
- Slide one egg onto each plate and season with salt and pepper. Serve right away.
Note Swap the eggs for crispy breadcrumbs tossed in the same oil if you prefer. Leftover arugula keeps two days refrigerated; rewarm gently if serving again. Add crusty bread to turn this into a more substantial dinner.
On the label
ORGANIC BABY ARUGULA LEAVES.
Taylor Farms, pre-packaged fruit & vegetables, serving 85 g, package 5 oz/142 g. Ingredients as printed on the label.
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Cooks as arugula. Half of it left? Use up the arugula.