Egg & Arugula Breakfast Salad
Recipe by Jaclyn Irwin
Start your day with some greens in this easy salad with medium boiled eggs and everything but the bagel seasoning.
Bring a medium sized pot of water to a boil, reduce the heat to a simmer. Carefully transfer the eggs to the pot of water using a spoon or small mesh strainer. Put the timer on for 7 minutes.
Fill a medium sized bowl with ice cold water and add some ice cubes.
When the eggs are done, remove them and add them to the bowl of ice water. Let sit while you put together the salad.
Divide the arugula onto plates, and add the sliced radish. Add the sliced avocado.
Peel the eggs and cut in half and add to the plate.
Add the everything bagel seasoning.
In a small bowl, add the olive oil and lemon juice and stir to mix.
Drizzle the extra virgin olive oil and lemon mix on top of the salad. Serve and enjoy!
Substitutions: No arugula, use spinach or baby kale. No avocado, omit. No everything bagel seasoning, omit but season with salt and pepper.
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