Arugula Pistou and Eggs on Toast Recipe

Arugula Pistou and Eggs on Toast

4-8 (about 1 pint of sauce)

Total Time:
20 minutes


  • 2 cups arugula, firmly packed 
  • 1 cup picked parsley, firmly packed
  • ¾ cup olive oil
  • ¼ teaspoon sea salt
  • 1 garlic clove, minced or grated finely
  • Thick slices of your favorite rustic loaf bread
  • Eggs
  • Canola Oil for frying


  1. Put arugula, parsley, olive oil, sea salt, and garlic into a food processor and spin just until everything is coarsely chopped. Don’t have a food processor? You can easily mince the greens with a knife then mix with the rest of the sauce ingredients in a bowl!
  2. Next, toast your bread slices until just golden but still soft in the middle.
  3. On your plate, spread as much of the pistou as you’d like over the toast.
  4. Heat a pan over medium heat with the canola oil until shimmering, then add your egg to fry until white is cooked through and yolk is still runny.
  5. Gently place the egg on top of the sauced toast, spoon a generous helping of Mr Bing Chili Crisp on top and enjoy!

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