Tuscan Cloud Egg Tartine

Directions

1. 1

   Preheat oven to 425°. In a blender or food processor, combine first 9 ingredients. If necessary, add water until smooth and spreadable. Set aside.
2. 2

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cherry tomatoes. Cook until tomatoes begin to burst, 4–5 minutes. Season with thyme, salt and pepper to taste. Remove from heat.
3. 3

   Toss arugula with 1 tablespoon olive oil, and season with salt and pepper to taste.
4. 4

   Separate eggs. Beat egg whites in a large bowl until soft peaks form. Mix in grated Parmesan. Spoon onto a greased parchment-lined baking sheet creating two small mounds. Using the back of a spoon, create two small wells in the center. Bake for 3 minutes. Carefully place one egg yolk in the center of each well. Bake 2-3 minutes longer, or until egg whites are lightly browned.
5. 5

   To assemble, divide white bean spread over toasted sourdough. Top with tomatoes and dressed arugula. Carefully place an egg cloud over each. Garnish with toppings as desired.