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Serve.

Arugula Eggs with Salsa Verde

SERVINGS: 2 to 3
PREPARATION TIME: 20 min.

INGREDIENTS

2   cups    chopped arugula

½   bunch   chives, chopped

2   teaspoons   extra-virgin    olive   oil

Pinch   salt    and freshly ground  black   pepper

4   medium  eggs

1   teaspoon    unsalted    butter

1   cup mixed   salad   leaves

½   cup walnuts

¼   cup grated  Parmesan    cheese

DIRECTIONS

1. Place the arugula, chives, olive oil, and 2 tablespoons water in a blender.
   Blend until smooth. Add the salt and pepper.


2. Beat the eggs. Set aside.


3. Melt the butter in a skillet. Add the arugula mixture, and cook for 1
   minute.


4. Add the beaten eggs, and cook until golden brown.


5. Divide up the mixed salad leaves among the serving plates. Sprinkle with
   walnuts, and place the cooked egg mixture on top.


6. Sprinkle with the Parmesan cheese. Serve.

Scrambled Eggs with Goat Cheese

SERVINGS: 2 to 3
PREPARATION TIME: 15 min.