Arugula Casserole’

Rinse and drain the arugula, sauté in olive oil, season with salt and add the Parmesan cheese.

Divide the sautéed arugula into four portions and place in four ovenproof dishes.

Soak toast slices briefly in milk and cover the arugula. Mix 6 eggs, salt and pepper with a little bit of milk.

Pour the egg mixture over the toast slices and bake in a heated oven at 180 °C for 20 minutes until golden brown.

Serve garnished with fresh basil.

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