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Categories:Viewed: 13 - Published at: 7 years ago
Ingredients
- 4 cups Arugula
- 4 slices Bread, Toasted, Cut Into Toast Points
- 4 whole Eggs
- 1 Tablespoon Olive Oil Plus Extra For Greasing Your Skillet
- 1 Tablespoon White Wine Vinegar
- 4 ounces, weight Parmesan Shaved
- 1 dash Sea Salt, to taste
- 1 dash Fresh Ground Pepper, to taste
Method
- Split the arugula between two serving bowls. Get your bread into the toaster and ready to toast.
- Cook your eggs in a well oiled skillet over medium heat. Cook them to over easy-whites are done but yolks are still runny. Make sure to grease your pan liberally so the eggs won't stick and end up with scrambled eggs.
- Put 2 eggs on top of each bed of arugula. Drizzle olive oil and white wine vinegar over the top. Shave a generous amount of parmesan (or another hard cheese) onto the salad. Finish with sea salt and fresh ground pepper.
- Toast your bread. When it reaches your desired level of toasting, put it onto a cutting board and cut into fourths (points).
- Serve the salad with toast points to soak up the yolk dressing! Enjoy breakfast for dinner with an elegant yet simple egg/arugula salad. This recipes is different but it's a winner. Enjoy!
