Eggs and Toast

4 free range large eggs

Arugula salad mix

4 slices sourdough bread

1 tablespoon butter 

3 tablespoon olive oil 

2 tablespoons Lemon flavored balsamic

salt and pepper 

Take the four slices of bread and with a basting brush, coat both sides of the bread with 1 tablespoon of olive oil and toast until lightly brown. In a salad bowl add the arugula and toss with the lemon balsamic and the remaining olive oil and put to the side. In a large skillet heat the butter up. add the egg and fry it until the whites have firmed up add salt and pepper to taste to the cooking egg. 

For assembly lay the toast on the plate top with salad and then add the egg on top. When you cut into the yolk the rich egg yolk will make a dressing for the salad. Delicious and easy.