Step 1

Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle with a few pinches kosher salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.

Step 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.

Step 3

Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of kosher salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.

Step 4

Top the sandwich with the other half of the English muffin and serve immediately.