Pesto breakfast sandwich

Ingredients:

1. 1 teaspoon olive oil
2. 1 egg
3. 1 multi-grain English muffin
4. 2 to 3 tablespoons high-quality basil pesto, purchased or homemade if in season (or use vegan cashew pesto)
5. 1 handful of baby arugula (or other baby greens)
6. Salt

Instructions:

1. Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle a few pinches of salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
2. Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
3. Add a handful of arugulas to the still-hot pan and return to medium heat; add a pinch of salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
4. Top the sandwich with the other half of the English muffin and serve immediately.