Arugula and Chickpeas with Farm Egg Bathed in Olive oil
It seems silly to give you a recipe for something so simple--I did because it was so fast and simple . The quantities really don't matter make it with as much arugula and chickpeas as you like and if you're hungry have two eggs. After all it is for you!
Every week I cook a handful or two of dried legumes to have on hand for a quickie meal. This week it was chickpeas. I love them in salads, chicken broth, or warmed and topped with extra-virgin olive oil. You can puree them-- add some extra-virgin olive oil, garlic and spice you have quick dip high in fiber and low in fat.
For this dish I used a tablespoon of vinaigrette leftover from dinner and tossed it with the chickpeas and a couple handfuls of arugula; I picked from the garden when I was watering it this morning(My arugula grows wild like mint!), Added a little sea salt to balance the bitterness of the arugula.
While the flavors were melding in the salad I heated a good quarter-inch of extra-virgin olive oil in a small saute pan. It sounds and looks like a lot but for a perfect egg you will need this much. When it was hot around 150F-degrees (you don't want to fry the egg there should be no crispy bits) I carefully added my egg and then took a soup spoon and used it to pour over the olive oil over the yolk; bathing the egg with the olive oil will cook the top the white*. I used a cast iron pan which holds the heat well so I turned off the heat after about the first minute of cooking. It takes about 2-3 minutes bathing the egg with the oil all the while to cook the egg this way. It should look more poached because of the gentle cooking. Remove from the pan with a slotted spatula; I like to use a fish spatula,it drains well and is easy to maneuver under the egg. Place the egg on top of the arugula and chickpeas, add sea salt, black pepper and crusty bread and you have a easy 10 minute meal.
Make your vinaigrette every 2 – 3 days. If you keep it too long the flavors become dull.
2 tablespoons red wine vinegar
2 tablespoons lemon juice, freshly squeezed
1 teaspoon minced shallot
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1. Mix vinegar, lemon juice, shallot, mustard, salt and pepper in a small bowl. Stir until the salt has dissolved.
2. Gradually whisk in the oil. Taste to correct adding more salt and pepper if you like. Keep in a covered container until ready for use.
*This item is contains an undercooked egg.
Copyright © Julie Logue Riordan, Cooking with Julie