I love an egg toast at any time, and one of my favorite things about working from home is that I can easily cook up an egg for myself during the day. My in-office lunches are generally salads or microwave friendly only, so eggs for lunch are typically not on the menu. This toast proved to be a super satisfying lunch, and packed a nice serving of whole grains, greens, and protein.
The green that I used on this toast was arugula, which is excellent to have on hand because it works well both raw and sautéed quickly, similar to spinach. I had a big bundle in my CSA box, and this method of cooking transformed my greens into a nice toast-topper and switched up my usual salad routine. Arugula can be swapped here for spinach, baby kale, chard, bok choy, or any greens that you have on hand. This recipe is very versatile and will work with most leafy greens.
I topped the toast with a scrambled egg, but you can go with a fried, poached, or hardboiled option if you are looking for a runny yolk. Not into eggs? Beans, feta, chickpeas, tofu, or ham would all be delicious alternatives. I also used mayo for my toast, which is also optional if mayo is not your vibe. Additional toppings that would be a fun idea: hot sauce, chili crisp, or pesto. Your egg toast adventure is up to you!
Recipe down below, photo up top!
Egg Toast with Sautéed Arugula
- 1 cup of arugula, chopped
- 2 eggs
- 1 slice of whole wheat bread
- 2 tsp butter or olive oil
- ½ tsp mayonnaise
- Salt, to taste
- Toast the slice of bread by using the toasting method of your choice (toaster, toaster oven, oven, or pan). Set aside.
- Wash and drain the arugula using a colander over the sink. Chop the arugula into half-inch pieces, cross-wise. Set aside.
- Crack the two eggs into a bowl, and scramble by whipping with a fork or a whisk. Set aside.
- Heat 1 tsp of olive oil or butter in a sauté pan over medium-high heat. Add the arugula to the hot pan, and toss to combine until the greens are vibrant but fully wilted, about 3-5 minutes. Remove from the pan when fully wilted, and use a paper towel to (carefully) wipe the sauté pan down before returning it to the heat.
- Add the remaining 1 tsp of olive oil or butter to the sauté pan, and add the scrambled eggs. Stir the eggs as they cook to achieve fluffy scrambled eggs. When fully cooked, remove from the pan.
- To assemble, take the piece of toast and spread a layer of mayonnaise. Top with the sautéed greens, and finally top with the scrambled eggs.
I will be the first person to buy your cookbook. I love your recipes!
Aw, that’s so kind! If that ever happens one day I’ll be sure to let you know 🙂
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You’re welcome. I’m sure it will 🙂