Skillet-poached eggs with arugula

I know. I know. Who wakes up at 4:00 am to make a gourmet suhoor?! I haven’t gone completely crazy, I promise. This is much simpler than it looks. With our small appetites we end up having a lot more left over. After the broiled salmon with arugula salad, I had quite a bit of arugula left. I find arugula a bit overpowering and bitter, but Martin loves it. To make it appealing for both of us, I found a recipe with a skillet poached egg on top a bed of arugula and crusty bread. This ended up being one of our favorite suhoors. I would even go so far as to say that this is “company worthy.”

If you too are wary of arugula, this recipe may change your mind. The soft and runny egg pairs wonderfully with the bitterness of the arugula, actually making it enjoyable!


2 servings

1/4 cup herbs, can include green onion tops, chives, cilantro, parsley
1/4 cup olive oil
2    1/2inch thick slices sourdough bread, each about 4×6 inches (we used 4 slices of a baguette)
2    cups arugula leaves
2 tsp parmesan or crumbled goat cheese
2 large eggs

Combine herbs, olive oil, and a bit of salt in a small bowl, whisk to blend (I made this the night before).

Brush each slice of bread with herb oil. Using the same brush, spread the herb oil all over the inside of 2 separate custard cups or ramekins (most will fall back to the bottom of the cup).

Lightly toast bread slices.

While the bread is being toasted break open an egg into the prepared cup. Pour enough water into a skillet to reach halfway up sides of the cups. Place cups into a skillet.  Set skillet over medium-high heat. Cover skillet, bringing the water to a simmer, and cook eggs until whites are just firm, and the  yolks are at the desired consistency. About 6 minutes.

Once the bread has been toasted, cool slightly, and transfer to plate. Sprinkle with cheese and top with arugula.

Using an oven mitt lift the cups or ramekins out of the water. Cut around eggs to loosen. Turn the egg out onto each prepared toast slice.

Recipe notes: The original recipe called for prosciutto, but we substituted cheese for it instead. I went for a crumbled goat cheese while Martin went for parmesan. We both enjoyed our own selection of cheese so much we didn’t bother trying the other. Also, I forgot to cover my eggs while they were being “poached” which is why they are not white on top. The second time I made these I covered them, they cooked faster and were white on top. Also, the herb oil might be a waste, the egg/arugula kinda steals the show, you can’t taste any herbs. If you leave them out, I doubt you’ll miss them.


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