Geoffrey Zakarian Recipes | Egg, Arugula and Olive Tartine

Ingredients

• 4 large eggs
• ½ cup brine-cured black olives, such as kalamata, pitted
• 2 tablespoons capers, drained
• 2 tablespoons of fresh Italian parsley, chopped
• 1 small garlic clove, chopped
• 1 anchovy fillet, chopped
• 2 tablespoons extra virgin olive oil
• 4 English muffins, split and toasted
• 1 cup baby arugula
• 1 tablespoons extra virgin olive oil
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 1 lemon, cut into wedges