- 2 thick slices of good bread
- 2 big handfuls fresh baby arugula
- 1 sprig tender rosemary
- Several chive stalks
- 1 tablespoon butter
- 1 egg
- Salt and pepper
Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy saute pan. Saute the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.
Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.
Serves 1 for breakfast or lunch.
Per serving: 354 calories; 18 g fat (9 g saturated fat; 46 percent calories from fat); 30 g carbohydrates; 245 mg cholesterol; 428 mg sodium; 15 g protein; 7 g fiber.