Ingredients:

  • 5 ounces (140g) fresh arugula, washed and dried
  • 2 ounces (60g) Parmesan cheese, shaved
  • 2 tablespoons pine nuts, toasted (optional)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper to taste
  • 4 large eggs
  • 1 tablespoon butter or olive oil

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Set aside.
  2. Toast the Pine Nuts (Optional): Spread pine nuts on a baking sheet. Toast in a preheated oven or in a dry skillet over medium heat, until golden brown and fragrant.
  3. Assemble the Salad Base: In a large bowl, toss the arugula with half of the lemon vinaigrette.
  4. Cook the Eggs: Melt butter or olive oil in a non-stick frying pan over medium heat. Crack the eggs into the pan, being careful not to break the yolks. Cook until the whites are set and the yolks are still runny. Season with salt and pepper.
  5. Assemble the Salad: Divide the arugula between two plates. Top with the shaved Parmesan cheese, toasted pine nuts (if using), and two sunny-side-up eggs per plate.
  6. Drizzle and Serve: Drizzle the remaining vinaigrette over the salads and serve immediately. Enjoy your Breakfast Salad: Eggs Over Arugula!