Egg in Vinaigrette Toast

By Caroline Wright
March 5, 2014
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Serves: 4

  • 3 tablespoons olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 4 (1 1/2-inch) thick slices sandwich bread
  • 4 large eggs
  • Sea salt and freshly ground black pepper
  • 2 bunches arugula
  1. 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.
  2. 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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