On a sticky day

I'm a big fan of open face sandwiches, especially when they're topped with eggs. We had a lazy (and sticky!) Saturday morning, and this was the perfect lunch. 

Open face sandwich topped with a poached egg

You will need: 

2 slices of nice bread (if it's a little stale, all the better)

1 ounce goat cheese 

2 tablespoons olive oil

1 medium tomato, chopped

1/2 cup mushrooms, sliced

1/4 cup fresh basil, torn

1/2 cup arugula

2 eggs

salt and pepper to taste

Toast the bread lightly and spread generously with goat cheese. Set aside.  Pour olive oil into pan and add tomatoes, mushrooms, and basil. Cook uncovered over medium heat until soft, about 10 minutes.  Stir in arugula and remove from heat. While vegetables are cooking, heat 1 inch of water in a pan. Let it come to a gentle boil and crack the eggs directly into the water. Let cook for about 3 minutes -- you want the yolk to be very runny.  

Spoon the tomato, mushroom, and arugula onto the toast. Remove the poached eggs from the water with a slotted spoon. Tear a few leaves of fresh basil on top and sprinkle with salt and pepper.