This is simple, fast and fabulous! We learned it from our friends at the Busy Corner Restaurant. They’re sadly out of business now, but the memory lives on with this dish. The only trick is to start with the best ingredients you can find…
Farm fresh eggs
1 bunch of arugula
salt & pepper to taste
Toasted buttered baguette on the side
Toss arugula with olive oil, salt & pepper and separate into individual bowls. Poach 2 eggs per person. Turn poached eggs on to top of arugula salad. Add a dash of paprika & serve with toast on the side.
Adapted from Food Day
1 1/4lb Italian Sausage
1 1/2 cups dry white wine (divided)
1 T olive oil
1 large onion, chopped
1 bunch of green garlic or scapes, chopped
1 T chopped fresh rosemary
2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
8 oz arugula
Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.
Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.
To serve, spoon hot mixture over the arugula.