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Add a photoLike 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% |
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