Poached Egg over Arugula Salad

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 551kcal

Ingredients

Bagel with Cinnamon Honey Cream Cheese

Sausage

  • 4 Breakfast sausage links

Cinnamon Honey Butter Cream Cheese

  • 2 TBSP Cream cheese softened
  • 1 TBSP Honey
  • ½ tsp Ground cinnamon

Bagel

  • 1 Your choice of bagel sliced

Poached Eggs

  • 4 Eggs
  • 1 TBSP White Vinegar

Arugula Salad

  • 2 cups Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Preheat the oven to 400F / 204C.
  • In a small bowl, mix softened cream cheese, honey, and ground cinnamon until well combined. Set aside.
  • Cook the sausages on a baking sheet in the oven according to package instructions until browned and cooked through.
  • Fill a large saucepan with water and bring to a simmer over medium heat. Add vinegar to help the eggs hold their shape. Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water. Poach for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
  • In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and black pepper to taste. Divide the dressed arugula between two plates.
  • Spread a generous amount of the cinnamon honey butter cream cheese on each toasted bagel half.
  • Serve the eggs over arugula with sausage and orange juice.

Nutrition

Calories: 551kcal | Carbohydrates: 35g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 382mg | Sodium: 535mg | Potassium: 817mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1642IU | Vitamin C: 118mg | Calcium: 132mg | Iron: 3mg

Poached Egg over Arugula Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 551 kcal

Ingredients
 
 

Bagel with Cinnamon Honey Cream Cheese

Sausage

  • 4 Breakfast sausage links

Cinnamon Honey Butter Cream Cheese

  • 2 TBSP Cream cheese softened
  • 1 TBSP Honey
  • ½ tsp Ground cinnamon

Bagel

  • 1 Your choice of bagel sliced

Poached Eggs

  • 4 Eggs
  • 1 TBSP White Vinegar

Arugula Salad

  • 2 cups Arugula
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Preheat the oven to 400F / 204C.
  • In a small bowl, mix softened cream cheese, honey, and ground cinnamon until well combined. Set aside.
  • Cook the sausages on a baking sheet in the oven according to package instructions until browned and cooked through.
  • Fill a large saucepan with water and bring to a simmer over medium heat. Add vinegar to help the eggs hold their shape. Crack each egg into a small bowl or cup, then gently slide them one by one into the simmering water. Poach for about 3 - 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
  • In a mixing bowl, toss arugula with a drizzle of olive oil, lemon juice, salt, and black pepper to taste. Divide the dressed arugula between two plates.
  • Spread a generous amount of the cinnamon honey butter cream cheese on each toasted bagel half.
  • Serve the eggs over arugula with sausage and orange juice.

Nutrition

Calories: 551kcalCarbohydrates: 35gProtein: 23gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 382mgSodium: 535mgPotassium: 817mgFiber: 1gSugar: 29gVitamin A: 1642IUVitamin C: 118mgCalcium: 132mgIron: 3mg
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