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1.
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Melt butter in a saute pan over medium heat.
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(Note: you could use cooking spray or oil instead, but I think a little butter adds a nice flavor.)
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2.
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Add arugula, and toss to coat with butter.
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Add pumpkin and beans and stir to combine with arugula.
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Add salt and pepper to taste.
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Saute until arugula wilts and beans and pumpkin heat through, about 5 minutes.
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3.
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Meanwhile, heat another skillet over low-medium with some kind of nonstick agent (butter, oil, or cooking spraywhatever floats your boat).
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Cook the eggs to your liking.
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I like it simple and friedjust crack the egg straight into the pan and try not to let it run all over the pan.
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Cook for a few minutes until the bottom is cooked well enough to flip.
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Then, you guessed it, flip!
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Cook for another 2 minutes or so, until the white is set to your liking.
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4.
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Fill four bowls with 1 cup of mache each.
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Spoon 1/4 of the bean/pumpkin/arugula mixture on top.
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Top with the fried egg (or whatever preparation you used).
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Enjoy!
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(To best achieve said enjoyment, you might start with piercing that ooey gooey yolk and letting it spill out over the beans.
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*drool!
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*)
