Breakfast Salad: Eggs Over Easy With Arugula And Shaved Parmesan

1. 1

   Split the arugula between two serving bowls. Get your bread into the toaster and ready to toast.

2. 2

   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.

3. 3

   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.

4. 4

   Toast your bread. When it reaches your desired level of toasting, put it onto a cutting board and cut into fourths (points).

5. 5

   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!

* Per serving · 4 servings · Values may vary.

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