1 or 2 eggs
1 or 2 slices of your favorite bread for toasting {Gluten-free folks: I particularly like Canyon Bakehouse’s seven grain bread, but any nice GF loaf will do}
Unsalted butter
Handful of arugula leaves, freshly chopped herbs or sautéed spinach or kale
Sea salt
Freshly ground black pepper
Bring the eggs to room temperature by submerging them in a bowl of really warm (but not boiling hot) tap water. Fill a small saucepan with three to four inches water. Cover the pan with a lid and set over high heat.
Pop the bread into the toaster.
When the water is boiling, gently lower the eggs into the saucepan, and set your timer for 5 minutes 15 seconds. Adjust the heat to maintain a nice simmer. While the eggs are cooking, dump out the bowl of water you used to warm your uncooked eggs. Refill the bowl with cold water and a few ice cubes. When the timer goes off, quickly remove the eggs from the pot (using a slotted spoon is easiest) and immediately place the cooked eggs in the ice water bath while you finish prepping the rest of your goodies. The eggs can rest here for a minute or so, until they are cool enough to handle.
When your toast is ready, butter it and tear it into pieces. Nestle buttery toast bits in a small bowl. Scatter greens over the toast. Gently remove the eggs from their shells and scoop onto the bed of greens and toast. Break the eggs in half and sprinkle everything with good sea salt and freshly ground pepper.
Source.
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