Love and Garlic: Garlic Eggs and Arugula Salad

Love and Garlic

For those unsure how they feel about Valentine’s Day. Crisp slivers of fragrant come on and kiss me garlic, sweet hot peppers, and peppery arugula served with fried eggs and toast.

What breakfast and Valentine’s Day should be. Spicy but simple, no pressure or dancing bears or mortifying moments that won’t be an amusing anecdote for another twenty years. And love; there should always be love. Not necessarily the weepy sappy sort- friendship, pets, and good food- those all count too. And I don’t know about you but I’m far more likely to make a mad hungry dash through the rain to get breakfast than to declare my love for the guy I’ve been exchanging clever one liners with for the last hour and a half of screen time but have suddenly realized is my one and only ’til the credits roll.

This is another one of those recipes that’s not really a recipe but a suggestion, an idea, a combination of flavors that works together. And so much garlic. The stinking rose.

Garlic Eggs and Arugula Salad

Ingredients

• A handful of arugula
• A few glugs of olive oil
• 2-6 cloves of garlic thinly sliced
• Two or three sweet hot peppers, chopped
• Salt and pepper to taste
• Two eggs cooked how you like them, but if you leave the yolks runny they will mix with garlic and olive oil and dress the greens as you eat.

Instructions

1. Place arugula on plate or serving bowl.
2. Chop the peppers
3. Heat the olive oil over medium heat, add the garlic and cook until garlic is barely browned. Remove garlic bits and most of the oil from the pan and set aside.
4. Cook eggs in garlic infused oil.
5. Top arugula with eggs and peppers. Drizzle reserved olive oil and garlic bits over the top. Season to taste with salt and pepper.
6. Serve with toast and love.

Love and Garlic: Garlic Eggs with Arugula Salad

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Ingredients

  

• A handful of arugula
• A few glugs of olive oil
• 2-6 cloves of garlic thinly sliced
• Two or three sweet hot peppers chopped
• Salt and pepper to taste
• Two eggs cooked how you like them but if you leave the yolks runny they will mix with garlic and olive oil and dress the greens as you eat.

Instructions

 

• Place arugula on plate or serving bowl.
• Chop the peppers
• Heat the olive oil over medium heat, add the garlic and cook until garlic is just barely browned. Remove garlic bits and most of the oil from the pan and set aside.
• Cook eggs in garlic infused oil.
• Top arugula with eggs and peppers. Drizzle reserved olive oil and garlic bits over the top. Season to taste with salt and pepper.
• Serve with toast and love.

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