Egg & Arugula Breakfast Salad

1

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.

2

Fill a medium sized bowl with ice cold water and add some ice cubes.

3

When the eggs are done, remove them and add them to the bowl of ice water. Let sit while you put together the salad.

4

Divide the arugula onto plates, and add the sliced radish. Add the sliced avocado.

5

Peel the eggs and cut in half and add to the plate.

6

Add the everything bagel seasoning.

7

In a small bowl, add the olive oil and lemon juice and stir to mix.

8

Drizzle the extra virgin olive oil and lemon mix on top of the salad. Serve and enjoy!

9

Substitutions: No arugula, use spinach or baby kale. No avocado, omit. No everything bagel seasoning, omit but season with salt and pepper.