Arugula, Tomato Jam & Parmesan Eggy

Serves 2

2 large eggs

splash of heavy cream

Salt and freshly ground black pepper, to taste

1 tablespoon butter

1 slice country or brioche bread, cut into 1/4" cubes

small handful of arugula, thinly sliced

1 tablespoon tomato jam

1 teaspoon freshly grated Parmesan cheese

chopped scallions, to garnish

Preheat your oven to the broiler setting. In a small bowl, lightly beat the eggs, cream and season with salt and pepper; set aside.

Melt 1 teaspoon of butter in a 6-inch ovenproof skillet. Add diced bread and saute until golden. Add arugula and saute until slightly wilted.

Add the remaining butter and swirl around bottom and up the edges of the pan to ensure the eggs do not stick. Pour in the eggs, and using a heatproof rubber spatula, gently push the sides away from the pan so any loose uncooked egg can fall to the bottom.

Once the top looks wet but no longer runny, drop dollops of jam on top and sprinkle with the Parmesan cheese. Place underneath the broiler until the top is golden and set, about 1 minute. Garnish with sliced scallions to serve.