Breakfast Salad: Eggs Over Easy with Arugula and Shaved Parmesan

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!