Recipe: Egg, Arugula, and Herb Tartine
thick slices of good bread
big handfuls fresh baby arugula
- 1 sprig
Several chive stalks
- 1 tablespoon
Salt and pepper
Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.
Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.
Originally published May 23, 2008.