Scrambled Egg Upgrade
Eggs 2 eachOlive Oil 1 TbspWater 1 TbspSea Salt To tasteOlive Oil 2 Tsp
Combine all ingredients except 2 Tsp of olive oil and mix well. Heat pan then add remaining olive oil. Once pan is heated, add egg mixture. Stir until eggs are just a little under done and take off heat. Don't worry, the pans heat will finish cooking the eggs.
Diced Onions 1 TbspDiced Tomatoes 1 TbspMinced Garlic 2 TspChicken Stock 2 TbspRice Vinegar 2 TspOlive Oil 2 Tsp
Heat pan, then add olive oil. Once heated, add onions and stir until tender then add tomatoes, garlic and continue stirring. Once mixture is heated, add chicken stock and vinegar.
Arugula 1/2 cupChicken Stock 1 TbspButter 1 padSalt To Taste
Heat pan then add butter. Once melted, combine chicken stock and stir. Add arugula, salt and mix for 10 seconds. Arugula should be bright green still.
Bread 1 slice
Toast bread and cut into triangles.
Plating: Stack toast points on a plate. Place eggs on the toast points and spoon the sauteed tomatoes on top of the eggs. Place wilted arugula next to eggs and top with thin slices of a sharp cheese.
Juba KaliCopyright © 2014, Los Angeles Times