Cuckoo Egg & Olive Tartines

For the Eggs

• 4 large eggs

For the Tapenade

• ½ c brine-cured black olives, such as kalamata, pitted
• 2 tbsp capers, drained
• 2 tbsp fresh Italian parsley, chopped
• 1 small garlic clove, chopped
• 1 anchovy fillet, chopped
• 2 tbsp extra virgin olive oil

To Assemble and Finish

• 4 English muffins, split and toasted
• 1 c baby arugula
• 1 tbsp extra virgin olive oil
• Kosher salt, for sprinkling
• 1 lemon, cut into wedges

To make the hard-boiled eggs: Fill a medium pot halfway with water and bring to a boil over high heat. Carefully lower the eggs into the pot and cook for 12 minutes. Remove the eggs from the water and allow to cool for about 10 minutes, then crack and peel under cold running water. Rinse and remove any remaining bits of shell.

To make the tapenade: In a mini food processor, combine the olives, capers, parsley, garlic and anchovy. Pulse to make a chunky paste. With the machine running, drizzle in the olive oil to make an almost smooth paste. (You may chop and mix by hand if a mini is not available.) Scrape the tapenade into a bowl and set aside.

To assemble and finish: Place the toasted English muffins on four plates. Spread each half with about 1 tablespoon tapenade. In a small bowl, toss the arugula with the olive oil, then divide among the tartines. Cut each hard-boiled egg into six slices using a slicer or by hand. Lay three slices of egg on each English muffin half. Sprinkle the tartines with salt and serve with a lemon wedge. Refrigerate any remaining tapenade for next time.

Recipe developed by Geoffrey Zakarian