Go Back
–+ servings
Print

Eggs With Arugula Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 441kcal

Ingredients

Coffee

  • Coffee
  • Your choice of creamer
  • Your choice of sweetener

Grapefruit

  • 1 Grapefruit cut in half
  • ½ - 1 tsp Sugar (optional)

Toast

  • 2 Slices your choice of bread
  • 2 TBSP Butter

Eggs

  • 1 TBSP Butter or cooking oil (for cooking)
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste

Arugula Salad

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • ½ Lemon juiced
  • Salt to taste
  • Black pepper to taste

Cherries

  • 1 cup Fresh cherries
US Customary - Metric

Instructions

  • Brew and prepare the coffee to your liking.
  • Toast the bread. Spread with butter.
  • Heat a non-stick skillet over medium heat. Add a little butter or oil if desired.
  • Crack the eggs into the skillet and cook to your preferred doneness (sunny side up, over easy, scrambled). Season with salt and black pepper to taste.
  • In a medium bowl, combine arugula, olive oil, lemon juice, salt, and black pepper. Toss gently to coat.
  • Serve the eggs with arugula salad, buttered toast, grapefruit halves, cherries and coffee.

Nutrition

Calories: 441kcal | Carbohydrates: 32g | Protein: 16g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 398mg | Potassium: 450mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2953IU | Vitamin C: 57mg | Calcium: 157mg | Iron: 3mg