Arugula. Ugh. I cringe every time I pull it out of the box. I’m just not a fan. I went into this meal completely uninspired. I stumbled across a recipe for open faced arugula sandwiches somewhere on the internet, but only looked at the picture, not even reading the recipe because I was cringing at the big fat pile of arugula.
But then dinnertime came. I went to the kitchen, decided to bite the bullet, and threw what we had together into some sort of arugula-featuring meal. I served it, then sat down to eat like a little kid ordered to finish her peas. I started eating. My husband, who equally dislikes arugula, ate as well. *Silence* Then it was broken with my picky husband saying “this is really good. We should make this again.”
I don’t know why this works so well, but it does. I think it could just be the batch of arugula we got this time around. It’s milder, not nearly as bitter and spicy as the greens we’ve gotten in the past. That seems to make all the difference. But overall, it’s a really fast, really easy recipe using arugula and a bunch of things you probably already have in your kitchen. Sandwiches are forgiving, feel free to dress it up or down based on what you’ve got. I bet avocados would be delicious in there. Or maybe even bacon!
Arugula and Eggs on a Raft
Makes 2 entree sized portions
1/2 a loaf of ciabatta or similar bread
1/4 c salted butter
1 clove garlic, minced
1/4 c mayonnaise
2 tomatoes, cut into 1/4″ slices
2 c arugula, washed and spun dry
salt and pepper to taste
Heat a skillet over medium high heat. Split the bread in half and generously butter the cut sides of the bread. Toast only the cut sides of the bread in the skillet until the bread is golden brown and toasty delicious. Set each piece of bread cut-side-up on separate plates.
While the bread is toasting, mince the garlic. When the bread is removed from the skillet, put the garlic onto that same skillet, and move it around to absorb any excess butter. Cook about 1 minute, or until the garlic softens. Don’t let it brown or it will be bitter. Remove the garlic to a small bowl. Add the 1/4 c mayonnaise to the garlic and combine, making sure to press the garlic with the back of the spoon to really smoosh it all together. Spread the garlic mayo evenly over the two pieces of bread. Top with the sliced tomatoes and arugula.
Fry the eggs to your desired level of runny-ness. Place two eggs on the top of each pile of arugula. Season with salt and pepper.