I like eggs over easy. I never make eggs because my husband is super weird about eggs so when he was out of town last week I decided it was time to make some eggs. I’ve been seeing breakfast salads on pinterest so I was inspired to make my own. The name of this recipe is deceiving because it is actually a dinner salad, but because it has eggs over easy in it, it makes sense to call it a breakfast salad. 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! The best part of this salad is that the egg yolks, when broken, form a dressing with the olive oil and white wine vinegar making this a perfect dressing for the arugula. The toast points are there for soaking up dressing/yolk yumminess!Print
the ingredients below are for general guidelines but this is a salad- have fun with it and make it your own!
- 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
Make your eggs over easy in a well oiled pan (so they won’t 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. This recipes is different but it’s a winner. Enjoy!
The yolk from the over easy eggs mix with the olive oil and white wine vinegar to form a yummy vinaigrette that can be soaked up with your toast points.