Scrambled eggs on black garlic bread

Instructions

1. For the onion vinaigrette, combine all the ingredients in a small jar and shake to combine. Rest for about 15 minutes before serving the first time. This makes more than you need for this recipe, but it will keep refrigerated for 1 month.
2. Meanwhile, for the black garlic butter, melt the butter in a small saucepan and add the regular garlic. Fry until the garlic starts to brown, then add the black garlic and remove from the heat. Stir through the parsley.
3. Grill the sourdough, then divide between serving plates and spoon over the black garlic butter, reserving a little for spooning over the eggs. Dress the rocket leaves with about 1 tablespoon of the vinaigrette.
4. Melt the butter in a large, non-stick frying pan over medium heat. Add the eggs and slowly scrape into the centre of the pan with a spatula, stopping just before the eggs are set. Season well with salt.
5. Spoon the eggs on top of the toast, pour the remaining black garlic butter over the top and grind over plenty of black pepper. Serve with the dressed rocket on the side.