For the Eggs:

·     4 large eggs

For the Tapenade:

·     ½ cup brine-cured black olives, such askalamata, pitted

·     2 tablespoons capers, drained

·     2 tb tablespoons of fresh Italian parsley,chopped

·     1 small garlic clove, chopped

·     1 anchovy fillet, chopped

·     2 tablespoons extra virgin olive oil

To Assemble and Finish:

·     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

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

2. To make the tapenade: In a mini foodprocessor, combine the olives, capers, parsley, garlic and anchovy. Pulse tomake a chunky paste. With the machine running, drizzle in the olive oil to makean almost smooth paste. (You may chop and mix by hand if a mini is notavailable.) Scrape the tapenade into a bowl and set aside.

3. To assemble and finish: Place the toastedEnglish muffins on four plates. Spread each half with about 1 tablespoontapenade. In a small bowl, toss the arugula with the olive oil, then divideamong the tartines. Cut each hard-boiled egg into six slices using a slicer orby hand. Lay three slices of egg on each English muffin half. Sprinkle thetartines with salt and serve with a lemon wedge. Refrigerate any remainingtapenade for next time.

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