Scrambled Egg Sandwich and Arugula Salad

I bought these adorable single-serving baguettes at Costco the other day, and was trying to come up with exciting ways to use them. Then I broke a couple eggs while prepping to make deviled eggs, and eureka: Scrambled Egg Sandwiches! Who could argue?

I'm also a little obsessed with arugula, and since I had to make a trip to Bi Rite to pick up some ingredients for Rachel, I decided to get some. Arugula! If you've never had it, try it asap. It's a slightly bitter, slightly spicy leafy green that will change the way you think about salad. It pairs fantastically with all kinds of fruits and is best with a vinaigrette, in this case lemon.

Bonus: both of these dishes are so easy to make, you'll feel like you're cheating.

Scrambled Egg Sandwiches
2 Mini-baguettes
4 Eggs
1 Tbsp Milk
Cheddar Cheese, sliced
Parmesan Cheese (optional), grated
2 tsp Chives, chopped

Directions:
Slice the baguettes and put into the oven to toast (~400° F) for 5-10 mins, while you cook the eggs. I almost ALWAYS burn things when I try to toast them in the oven, so just make sure you don't forget they're there.
Heat 1 Tbsp butter in a skillet. Scramble the eggs with the milk, pour into skillet when it's hot. As the eggs begin to set, sprinkle in the chives, and add salt and freshly ground pepper as you see fit. If you're not feeding a vegetarian, add a bit of parmesan cheese (a couple tablespoons I guess, I've never measured). If you are adding parmesan, I'd avoid salting the eggs as well.
Let the eggs cook. Growing up I always thought you had to keep the eggs moving the whole time, but this is not true. You can leave them for 30 secs to a minute or more before turning. Just don't let them burn.
As soon as you pull your toasted bread out of the oven, lay out a slice or two of cheddar on the bottom slice of bread. Once the eggs are cooked, pile them on top of the cheese, and then top with the other piece of bread. And you're done! It's so easy.

Arugula Salad with Pecans and Dried Cranberries
Aruguala
Pecans
Dried Cranberries

Directions:
I toasted my pecans for this salad, but it's not a requirement. Easy enough to do, just pour out some pecans into a skillet over medium-high heat and heat the pecans until they look/smell toasty - 5ish minutes. Stir occasionally to prevent burning.
Spread out some arugula on a serving dish (depending on how many people you're serving, eyeball how much you think it will take to feed everyone). Pour the toasted pecans over the arugula, and add some dried cranberries as well.

Lemon Vinaigrette
Olive Oil
Lemon Juice
Pepper
Salt

In a jar with a lid, add equal parts olive oil and lemon juice. Grind in some pepper, and a little salt. Shake to combine.