Ingredients

• Olive oil
• 1 sourdough roll
• 1 jumbo egg
• Handful of arugula
• 1 Tbsp. mild blue cheese, crumbled
• Salt and pepper, to taste

Directions

1. Split sourdough roll in half and toast. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

2. Meanwhile, heat small skillet over medium-high and lightly coat bottom with olive oil. Once oil is hot, crack egg into pan. Sprinkle with salt and pepper. Once bottom looks white, use a spatula and spoon to gently flip (so that yolk doesn’t crack).

3. Top one side of sourdough with handful of arugula and crumbled blue cheese. Place egg on top, and serve.

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