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Ingredients
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Eggs
Confit
Arugula
Choice of Side
Method
Eggs
- 1
Cook the Eggs
In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the pan and season with salt and black pepper. Cook for about 3-4 minutes for sunny-side-up or until yolks reach your desired doneness. Remove from heat and set aside.
Confit
- 2
Prepare the Garlic Confit
In a small saucepan, combine the garlic cloves, olive oil, and thyme sprigs. Heat over low heat for about 30-40 minutes, until the garlic is tender and lightly golden. Remove from heat and allow to cool. Strain the oil and reserve the garlic and oil for serving.
Arugula
- 3
Prepare the Arugula Salad
In a large bowl, combine the arugula, lemon juice, olive oil, salt, and black pepper. Toss gently until the arugula is well coated. Set aside.
Choice of Side
- 4
Prepare the Sides
Toast the sourdough bread slices until golden brown. Slice the avocado and season with salt and pepper to taste. Halve the cherry tomatoes.