Description
Inspired by a jet-lagged breakfast in Rome, this salad is a morning ritual of simplicity and sparkle. Peppery arugula, creamy eggs, zesty lemon, and salty parmesan—it’s elegance in 10 minutes. Whether you need a gentle start or a joyful reset, this bowl fuels your morning with calm clarity and a wink of flavor mischief.
Ingredients
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2 soft-boiled eggs
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1 cup arugula (or baby spinach)
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1 tbsp extra virgin olive oil
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Juice of ½ lemon
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2 tbsp grated Parmesan
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Salt & black pepper, to taste
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Pinch of Aleppo pepper (or smoked paprika + red chili flakes)
Instructions
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Boil Eggs – Lower eggs into boiling water. Cook for 6½ minutes, then chill in ice bath for 2 minutes. Peel gently and slice in half.
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Toss Greens – In a bowl, mix arugula with olive oil, lemon juice, salt, and pepper. Massage briefly to soften.
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Assemble – Place egg halves on greens. Sprinkle Parmesan, Aleppo pepper, and crack extra black pepper over the top.
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Serve Warm – Enjoy immediately while eggs are soft and warm. Add crusty toast if you like!
Notes
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Use goat cheese or halloumi for a twist.
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Add avocado or bacon for extra richness.
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Meal prep by storing eggs unpeeled and greens dry.
- Prep Time: 5 mins
- Cook Time: 7 mins
Nutrition
- Calories: 250 per serving
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g