Breakfast Salad Eggs over easy over Arugula with Shaved Parmesan Recipe
Like you might have breakfast for dinner, this salad fits the bill and is super easy to make when you are in a pinch for time/ingredients!
Ingredients
- 4 cups arugula
- 4 eggs
- 4 oz Parmesan- shaved- enough for a generous amount per person
- 1-2 tblsp olive oil
- 1-2 tblsp white wine vinegar
- Sea salt- to taste
- Pepper- to taste
- 4 pieces of bread, toasted- cut into toast points
Directions
- Make your eggs over easy in a well oiled pan (so they wonât stick and end up with scrambled eggs.)
- Serve on top of the bed of arugula. Drizzle olive oil and white wine vinegar onto the arugula.
- Shave a generous amount of parmesan (or another hard cheese) onto the salad.
- Finish with sea salt and fresh ground pepper.
- Serve with toast points to soak up the yolk dressing! Enjoy breakfast for dinner with an elegant yet simple egg/arugula salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 672 | |
| Calories from Fat 341 | 51% |
| Total Fat 38.48g | 48% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 452mg | 151% |
| Sodium 1433mg | 60% |
| Potassium 355mg | 10% |
| Total Carbs 41.65g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.05g | 2% |
| Protein 39.56g | 63% |
