Ingredients
4 large eggs
4 thick slices nutty whole-wheat bread, toasted
1/4 cup extra-virgin olive oil
Green Mayonnaise
1/2 bunch arugula, trimmed and large leaves torn
Coarse salt and freshly ground pepper
Sweet or smoked paprika (optional), for sprinkling
Preparation
Place eggs in a small saucepan and cover with 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat and rinse under cold water. Peel eggs.
Brush each slice of bread with oil and spread with mayonnaise to taste. Top with arugula. Slice each egg in half and divide among tartines. Season with salt and pepper and sprinkle with paprika.
