by Anita
Anita's Notes:
1 bunch arugula Ask a question about this ingredient
1 teaspoon extra virgin olive oil Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1 pinch sea salt Ask a question about this ingredient
1 pinch pepper Ask a question about this ingredient
1 tablespoon crumbled blue cheese (optional for the cheese lovers) Ask a question about this ingredient
6 eggs Ask a question about this ingredient
2 heirloom tomatoes, green preferably but can also be red Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1/4 cup breadcrumbs Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Slice the tomatoes about 1/2 inch thick, thicker slices hold up better and are less likely to fall apart.
Ask a question about this stepBeat two eggs. Place the flour, bread crumbs, and beaten eggs in three separate shallow plates. In the meantime heat two tablespoons of olive oil in a non-stick pan on medium-high heat. Once the oil is hot, quickly dip the tomatoes in the flour, egg, and then bread crumbs so that you get an even coat on both sides (don't do this ahead of time or you will make glue). Place into the pan. Fry until GBnD (Golden Brown and Delicious), about 2 minutes on each side. Place on paper towel and to soak up excess oil and cover to keep warm (or put in oven to keep warm).
Ask a question about this stepIn the meantime, heat 2 tablespoons of butter in a non-stick pan on medium high. Beat four eggs and once the butter begins to bubble, lower to low heat, add four eggs and scramble - stirring constantly until the eggs are creamy but cooked. Add salt and pepper to taste. Should take no more than about 5-6 minutes. (The eggs will not be creamy if you cook them on high heat.)
Ask a question about this stepFinally, mix arugula with olive oil and lemon juice and blue cheese crumbles (if desired).
Ask a question about this stepTo assemble, divide the tomato slices evenly amongst each plate. Sprinkle with sea salt and pepper, then top with the creamy scrambled eggs. Surround with arugula salad. Season with salt and pepper to taste. Enjoy!
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