Eggs & Arugula with Rosemary Garlic Toast

For the Eggs

1. Fill a large saucepan with filtered water and bring it to a boil over high heat.
2. Once boiling, reduce the heat to maintain a gentle simmer - you want small bubbles rising steadily to the surface. Using a slotted spoon, carefully and slowly lower the Eggland's Best eggs into the water, being mindful not to crack the shells.
3. For perfectly cooked eggs with a luxuriously runny to just-set yolk, cook for 5-7 minutes, adjusting the time based on your preferred level of doneness.
4. When the eggs are done, remove them promptly using a clean slotted spoon and immediately place them under cold running water.
5. With gentle care, peel the eggs by lightly tapping them on a hard surface to crack the shell, then carefully remove the shell pieces. Place the peeled eggs atop a bed of fresh arugula and your prepared toast.

For the Toast

1. While your eggs are cooking, prepare the aromatic garlic-herb butter. Place room temperature butter, fresh rosemary needles stripped from the stem, and the peeled garlic clove into the bowl of a food processor. Process until the ingredients are finely chopped and thoroughly combined into a fragrant compound butter.
2. Heat a small, heavy-bottomed skillet over medium heat. Once the pan is warm, add your prepared butter blend and allow it to melt and begin sizzling.
3. Place your bread slices or roll halves face down in the sizzling butter mixture. Cook for approximately 3 minutes over medium heat, checking occasionally, until they achieve a light golden-brown color.
4. After achieving the perfect toast, remove the bread from the skillet and set aside. In the same pan, utilizing the remaining flavored butter, add your fresh arugula leaves. Sauté them briefly until they're just wilted but still maintain their vibrant green color and slight crispness - this should take no more than 30 seconds.
5. Place the wilted arugula on your garlic-infused toast, and place your perfectly cooked soft-boiled egg on top of the arugula.
6. For the final touch, use a fork or knife to gently pierce the egg, allowing the creamy yolk to flow over the arugula and toast.