Egg In Vinaigrette Toast

• 3 tablespoons olive oil, divided
• 1 tablespoon red-wine vinegar
• 4 (1 1/2-inch) thick slices sandwich bread
• 4 large eggs
• Sea salt and freshly ground black pepper
• 2 bunches arugula

1. Preheat broiler with rack in highest position. In a shallow dish, whisk together 2 tablespoons olive oil and vinegar. Season with salt and pepper. Dip sandwich bread in vinaigrette and arrange in a buttered baking dish. Use a glass or 2-inch round cutter to remove centers of bread. Broil toast until beginning to brown on one side, about 2 minutes. Flip toast slices, crack eggs into holes, and return dish to broiler. Broil toast with eggs 2 minutes, then cover dish with foil. Broil eggs until just set, 3 to 4 minutes more.
2. While toast and eggs cook, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add arugula and cook until just wilted, about 2 minutes. Divide arugula among plates and top with toast slices.

olive oil, redwine vinegar, bread, eggs, salt, arugula

Taken from food52.com/recipes/27016-egg-in-vinaigrette-toast (may not work)