Egg in Vinaigrette Toast
Serves: 4
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3
tablespoons olive oil, divided
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1
tablespoon red-wine vinegar
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4
(1 1/2-inch) thick slices sandwich bread
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4
large eggs
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Sea salt and freshly ground black pepper
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2
bunches arugula
- Preheat broiler with rack in highest position. In a shallow dish, whisk together 2 tablespoons olive oil and vinegar. Season with salt and pepper. Dip sandwich bread in vinaigrette and arrange in a buttered baking dish. Use a glass or 2-inch round cutter to remove centers of bread. Broil toast until beginning to brown on one side, about 2 minutes. Flip toast slices, crack eggs into holes, and return dish to broiler. Broil toast with eggs 2 minutes, then cover dish with foil. Broil eggs until just set, 3 to 4 minutes more.
- While toast and eggs cook, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add arugula and cook until just wilted, about 2 minutes. Divide arugula among plates and top with toast slices.
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This has been my lunch for about a week straight — why have I never dipped bread in both oil AND vinegar before toasting? So so good.
Enjoyed trying this approach. I do "bird nests" often, and I find it easier and quicker on the stove top. If you choose to go the broiler route, some notes: my yolks were fully cooked at 3 mins (re: final oven round), but whites were still mobile at 2. If a soft yolk is desired, may need to watch closely, fiddle with timing, temps or rack height to achieve (I'm at sea level).
Also, my arugula was close to mush after less than 2 mins on med high. I'd suggest lower heat if you need the time, or 30 seconds max for warm/just wilted. Basically, stir quickly and portion to plates just after toast comes out. All pending group size, of course (I prepped for 4 as recipe indicates).
Hmmm .... the bread burned to a crisp before the eggs cooked. Should I have placed the pan on a lower rack? Suggestions?
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