Black Bean Pumpkin Arugula Saute

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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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    *)

* Per serving · 4 servings · Values may vary.