A slight twist on the original, we like to use a very seedy bread and duck fat to give an extra bit of decadence balanced with feel-good grainy bread. The arugula and scallions are really just an embarrassment of riches!
Ingredients
4 slices of bread cut 1/2 inch thick
4 tbsp duck fat or butter
4 eggs
1 bag arugula
2 ramps or scallions, sliced thinly
Method
Turn on the broiler to high
Using a biscuit cutter or knife, cut a 2 inch round hole in the middle of each piece of bread
In a large frying pan over medium high heat heat the duck fat until shimmering hot
Pan fry the bread and little circle until golden brown
Flip and crack the egg into the hole of the bread then season liberally with salt and pepper
Let fry for about a minute or until the white feels mostly set on the bottom
Scatter the sliced ramp over the top and place under the broiler to finish cooking the egg (about 30 seconds)
Dress the arugula with olive oil, a squeeze of lemon (or splash of vinegar), salt and pepper
Remove the pan from the broiler
Divvy the eggs across serving plates
Top the egg with the little toast round and serve with a big pile of arugula on the side