The eggs I eat for any meal

Calling this a recipe would be a stretch, but I make a version of these eggs all the time, for breakfast, lunch, and dinner, depending on what I have. The key is fresh, raw arugula, lemon juice, really good olive oil, and lots of flaky sea salt and cracked pepper. And of course, really good quality free range eggs for frying. The greens stay crisp and lemony, and you’ll never want to saute your greens with eggs ever again.

Fried ‘Egg & Olive’ and Arugula

2 good eggs
About 1 T butter
Flaky sea salt
Black pepper
A couple handfuls baby arugula
5-7 Castelvetrano olives
Good extra virgin olive oil
Freshly squeezed lemon juice (equal parts to olive oil)
’Everything but the Bagel’ seasoning if you have it
Fresh shaved Parmesan, if you’d like

Fry eggs however you like them, but my preference here is always with butter in a non-stick skillet on medium heat. I let the skillet and butter heat up, and then crack in eggs. I season them with salt and pepper—with extra salt sprinkled on the yolks (yolk always need more salt once it spreads out!). I let them cook for a few minutes and then flip them with a spatula. The eggs should have a decent amount of color on them, even crisping up a bit in parts. I like them over-medium, but cook to whatever temperature you like. Meanwhile, throw the arugula and olives in a shallow bowl or plate, and drizzle a bit of good extra virgin olive oil over it. Then squeeze with the same amount of fresh lemon juice. Season with flaky sea salt and pepper. Place eggs over greens, and season all of it with Everything but the Bagel seasoning and freshly shaved Parmesan if you’d like.