Poached Eggs with Rocket and Tomato Coulis

This makes for a nice breakfast, but would be good as lunch, a light supper, or late night bite.

INGREDIENTS:

1½ cups tomato coulis, warmed (see recipe)

8 poached eggs (use the freshest and most flavorful eggs you can)

2-3 cups cleaned and dried arugula, stems removed, large leaves torn into smaller bits

4-8 toasted or grilled slabs of sturdy country bread, brushed with olive oil

Salt and pepper to taste

Flavorful extra virgin olive oil

METHOD:

Place the toast on 4 plates. Divide the arugula onto the toasts, piling them up a bit so all the arugula is on the toasts, and make a dimple in the center of each pile.

Place the still hot eggs into the divot in the greens, and then top with the warm coulis. Season with salt and pepper and drizzle with a little of the olive oil.

Serve right away.

Chef’s Notes: If you wish, sauté 4-5 cups of arugula with a little olive oil and some balsamic vinegar until wilted, then place this on the toasts fist. You can also add chili flakes to the coulis, grate a little Romano over the eggs, or use fried eggs if you wish. Rub the toasts with a garlic clove if you like garlic.

Serves: 4

Source: Chef Andrew E Cohen