members recipes

Ingredients
A few large handfuls arugula;
2 free-range eggs;
2 tbsp lemon juice;
1 1/2 tsp Dijon;
1 tsp fresh thyme leaves;
sea salt;
freshly ground pepper;
4 tbsp olive oil;
tangy, crumbly goat's cheese

Method
This is what I call a brunchy herby comforting salad. I love an easy "eggy" dish. No matter my age, my mom would always ask if I wanted an "eggy" ... and I associate this word with the warm pleasure of being home.

Put the olive oil, lemon juice, half the thyme, and dijon into a jar and shake well. Season with salt and pepper. Toss a few tbsp of the dressing with your arugula and arrange on plates.

Slide your eggs into a small non-stick pan over medium heat. When the white is set enough, gently flip the eggs over to cook on the other side. After about 30 seconds, remove the eggs and place one on each plate on top of the arugula. Drizzle with more dressing. Check seasoning.

Crumble goat cheese (to taste) over the warm eggs. Sprinkle the remaining thyme onto the salad and serve.

Serves 2 on a lazy Sunday morning.

Additions: If you fancy, you can also add slice spring onions, or crispy pancetta to the salad. Depends upon how lazy you're feeling!