This technique creates super flavorful poached eggs. You can easily make more eggs with the same amount of oil. Just use a small pan so that the olive oil can coat the whites of the eggs.
1 fresh egg
1/2 cup olive oil
1 clove garlic, minced
1 bay leaf
3 ounces fresh arugula
1 piece of toasted bread, I like ciabatta or challah
Place a teaspoon of olive oil in a small saucepan. Saute garlic in the olive oil, and spread evenly around the saucepan.
Add 1/2 cup of olive to the saucepan and bring to a medium heat. Don’t overheat the olive oil.
Add bay leaf to the olive oil.
(The trick to poaching an egg in olive oil is to use a small saucepan so you can bring the level of the olive oil over the whites of the egg, but just below the yolk, without having to use too much olive oil.)
Carefully place a fresh egg cracked gently into the heated olive oil. As the egg cooks, sprinkle kosher salt and pepper over the egg.
Continue cooking the egg until the egg whites are congealed. But don’t overcook the egg, you want the yolk to remain soft and liquid.
Place toast on a serving plate and arrange a bed of fresh arugula over the crisp bread. Carefully remove the poached egg from the saucepan and place over the bed of arugula.