Saturday, July 20, 2013

Eggs with Leek and Arugula

Learnt this dish from June's issue of Men's Health, a magazine hubby would sometimes buy when he wants to read and look out for some exercise routine. Some fabulous recipes they have here, and here's one!

4 eggs
2 thinly slice leeks
2 tbps butter
2 finely chopped garlic clove (I added more!)
8 cups of arugula leaves
3 tbps white wine
Salt and pepper to taste

In a large pan or skillet, saute the leek in butter. Add the garlic and a pinch of salt, cook until fragrant. Stir in the arugula and white wine. Cook until the greens wilt, season with more salt and pepper. Crack the eggs, put the lid on and cook over low heat until the eggs are lightly set. Serves two!