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Fried eggs on arugula with toast

Breakfasts Appetizers 10 min Easy 21 wyświetleń ~6.72 PLN * - (0)
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Description

Delicate fried eggs served on fresh arugula with a crispy toast is a quick, spring breakfast inspired by Polish simplicity. Arugula adds a slightly peppery, green touch that contrasts with the creamy yolk and buttery-crispy toast. The dish is light, filling, and visually appealing due to its vibrant colors: dark green arugula, golden yolk, and brown toast. It is suitable for a quick breakfast during the week, a weekend brunch, or as a simple appetizer. It can be enhanced with chopped chives or finely grated cheese.

Ingredients Used

Ingredients (9)

Servings:
2
  • Chicken egg 2 szt. (~120 g)
  • Arugula 80 g
  • Butter 20 g
  • Rapeseed oil 15 g
  • Whole grain bread 120 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Cheese 40 g
💰 Szacowany koszt dania: ~6.72 PLN (3.36 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the arugula under cold running water: place the arugula in a large bowl of water, gently shake the leaves with your hand, and then drain. Dry the arugula in a salad spinner or spread it out on a kitchen towel and gently pat dry with a second towel. The arugula should be dry - wet leaves will prevent the dressing (oil) from adhering evenly.

Ingredients: Arugula
Use a salad spinner or a clean kitchen towel. Do not twist the arugula too hard - you will damage the leaves. If you don't have a spinner, let the arugula sit in a colander for 5 minutes.
2

Prepare the dressing: in a small bowl, mix 15 g of rapeseed oil and 1 pinch of salt. Pour the oil directly over the arugula and gently mix with your hands (or use two spoons) to ensure the leaves are evenly coated with a thin layer of oil. The arugula should have a slight shine but not be drenched in oil.

Ingredients: Rapeseed oil, Salt, Arugula
Use a large bowl and two spoons or clean hands for mixing. Don't pour in too much oil - a thin layer is enough, otherwise the arugula will become heavy.
3

Prepare the toast: heat a 24–26 cm skillet over medium heat. Spread a thin layer of butter on both sides of the whole grain bread slices (about 10 g of butter per slice). Place the slices in the dry skillet and fry for 1.5–2 minutes on each side until they become golden and crispy. The toast should have an even golden color and slightly browned edges.

Ingredients: whole grain bread, Butter
The best is a cast iron or non-stick pan. Use a spatula to flip the toasts. If the toasts are browning too quickly, lower the heat - the burner cannot be too hot.
4

Frying eggs: heat the same pan over low-medium heat. Add 10 g of butter and 15 g of canola oil (this is to prevent the butter from burning). When the fat melts and starts to bubble slightly (about 30 seconds), gently crack each egg into a small bowl separately (to avoid getting shell fragments), then tilt the bowl and pour the egg into the pan. Fry the egg uncovered for 2–3 minutes, until the white is completely set and the yolk remains runny. If you prefer a firmer yolk, cover the pan with a lid for 30–60 seconds or fry for 4–5 minutes.

Ingredients: Butter, Rapeseed oil
Use a small bowl to crack each egg, this will prevent shell fragments from getting in. The pan should be heated, but not too hot. If the egg white is still translucent after 3 minutes, cook for an additional 30–60 seconds.

Assembly and serving

5

Arrange the plates: on each plate, evenly place half of the arugula (about 40 g). Place one toast on the arugula. Gently use a spatula to transfer the fried egg onto the toast, ensuring the yolk remains intact. Sprinkle 1 pinch of salt and 1 pinch of freshly ground pepper on each egg. Additionally, you can add chopped chives (optional) and finely grated cheese (optional) to enhance the flavor.

Ingredients: Arugula, whole grain bread, Salt, Black pepper, Chives, Cheese
Use a wide spatula to transfer the eggs. Do not place the egg directly on a cold toast — a slightly warm toast will better combine with the yolk. If you are adding cheese, sprinkle it just before serving.

Serving

6

Serve immediately: serve the fried eggs on arugula hot, right after frying, so the yolk remains runny. A cup of black coffee or tea with lemon pairs well with the dish. If desired, drizzle a few drops of olive oil or balsamic vinegar (optional) for extra flavor.

Ingredients: Arugula, whole grain bread
The dish should be served immediately, as the toast will lose its crunchiness after cooling down. If you are preparing for more than 2 people, fry the eggs in batches so that they are all fresh.

Fun Fact

💡

Arugula was known in ancient Rome as an aromatic aphrodisiac herb. In modern cuisine, it is often paired with eggs, as its peppery flavor perfectly cuts through the richness of the yolk.

Best for

szybkie śniadanie w ciągu tygodnia weekendowy brunch lekka przystawka na spotkaniu towarzyskim

Tips

🍽️ Serving

Serve on a flat plate to prevent the toast from absorbing moisture from the arugula. For a contrast in texture, use a thick slice of bread. You can add thin slices of radish or a few leaves of sorrel in season for an extra bite.

🥡 Storage

It is best to eat Danie immediately. Store the arugula separately in the fridge in a paper towel in a container for up to 2 days. The fried egg is not suitable for long-term storage; if there are leftover ingredients, store them separately in the fridge for up to 24 hours and gently reheat in a pan.

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