Arugula & Soft Scrambled Eggs on Sourdough
Silky, slow-scrambled eggs on charred sourdough with a peppery tangle of Aeroveg Arugula — a proper breakfast on the table in 15 minutes.
Some mornings deserve better than toast eaten standing up. Aeroveg Arugula earns its place here twice — half stirred through the warm eggs where it softens into something almost buttery, half piled on top raw for that clean peppery snap. The contrast is the whole point.
Method
- Toast the sourdough. Char the bread in a dry pan or toaster until deeply golden. Set on your plate.
- Whisk the eggs. Beat the eggs with a pinch of salt until fully blended, no streaks.
- Scramble low and slow. Melt the butter in a nonstick pan over low heat. Add the eggs and stir gently and constantly with a spatula for 2–3 minutes until softly set but still glossy.
- Finish off the heat. Remove the pan from the heat and stir in the crème fraîche and half the Aeroveg Arugula — the residual warmth will just wilt it.
- Dress the rest. Toss the remaining Aeroveg Arugula with the olive oil, lemon, and a little salt.
- Assemble. Spoon the eggs over the sourdough, top with the dressed leaves, and finish with black pepper.
Arugula's pepper fades fast with heat — always add the raw half at the very end. Hydroponically grown Aeroveg Arugula is clean off the stem, so there's no need to wash the crunch out of it.