Black Bean Pumpkin Arugula Saute

1. Melt butter in a saute pan over medium heat. (Note: you could use cooking spray or oil instead, but I think a little butter adds a nice flavor.)

2. Add arugula, and toss to coat with butter. Add pumpkin and beans and stir to combine with arugula. Add salt and pepper to taste. Saute until arugula wilts and beans and pumpkin heat through, about 5 minutes.

3. Meanwhile, heat another skillet over low-medium with some kind of nonstick agent (butter, oil, or cooking spray—whatever floats your boat). Cook the eggs to your liking. I like it simple and fried—just crack the egg straight into the pan and try not to let it run all over the pan. Cook for a few minutes until the bottom is cooked well enough to flip. Then, you guessed it, flip! Cook for another 2 minutes or so, until the white is set to your liking.

4. Fill four bowls with 1 cup of mache each. Spoon 1/4 of the bean/pumpkin/arugula mixture on top. Top with the fried egg (or whatever preparation you used). Enjoy!

(To best achieve said enjoyment, you might start with piercing that ooey gooey yolk and letting it spill out over the beans. *drool!*)