Ingredients:
2 eggs
2 slices bread
Few rucola leaves
Pinch of salt and pepper
Olive oil
Balsamic reduction
Few thyme leaves and cherry tomatoes to garnish

Method

In a medium pot, pour some water, add some salt and leave it to boil slowly but not to a high temperature.

Meanwhile, toast the bread slices, then slice in a round shape.

As the water starts to boil, gently stir it, add the eggs and leave them to boil for five minutes.

In the meantime, put the arugula leaves, some olive oil and salt and pepper in a mixing bowl and stir so that they can merge together.

When the eggs are done, place the arugula leaves on the plate as a base, the toast on top of it, and the eggs on the very top.

You can put some balsamic reduction on the base of the plate.

Add some cherry tomatoes and some thyme leaves to garnish the plate.

Earl Mallia is a Chef de partie, The Westin Dragonara Resort, St Julian’s.