Eggs & Arugula with Rosemary Garlic Toast

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Eggs & Arugula with Rosemary Garlic Toast
Prep Time
5 min
Cook Time
10 min
2 servings
Recipe by:

Garlic toast is the delicious base to this mouth-watering recipe.


  • 2 Eggland’s Best eggs (large)
  • 1 gluten free roll, halved or 2 pieces of gluten free toast
  • 2 tablespoons of non-dairy butter
  • 1 garlic clove
  • 1 sprig of fresh rosemary
  • 1 large handful of fresh arugula.


Serving Size
1 serving
17 g
  Saturated Fat
5 g
175 mg
246 mg
9 g
Dietary Fiber
1 g
7 g

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

Filed Under: Breakfast and Brunch, Main Course, Vegetarian, Gluten Free

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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