For the eggs:
Fill a saucepan with water and bring to a rolling boil.
Reduce heat to simmer then gently lower the eggs in with a slotted spoon.
Cook 5-7 minutes for a runny – just set yolk.
Remove eggs with a slotted spoon and run under cold water.
Carefully peel egg and serve on top of arugula and toast.
For the toast:
While the eggs are cooking, put butter, rosemary needles and garlic into a food processor and process until chopped and mixed.
Heat small skillet along with butter blend until sizzling.
Place rolls or bread face down and cook approximately 3 minutes over medium heat until lightly browned.
Remove bread from heat and place arugula onto the pan and sauté until lightly wilted.
Place arugula on bread then top with soft boiled egg.
Pierce egg with fork or knife, let the yolk flow and enjoy