Name: Arugula Breakfast Salad with Fried Egg, Prosciutto, Cheddar & Croutons
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; ¾ (227 g) block cheddar cheese; 6 eggs; 6 slices prosciutto; 1 ½ bunches radish; 6 slices whole grain bread; black pepper; extra virgin olive oil; garlic powder; honey; salt; white wine vinegar

Arugula Breakfast Salad with Fried Egg, Prosciutto, Cheddar & CroutonsArugula Breakfast Salad with Fried Egg, Prosciutto, Cheddar & Croutons — a 25-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

¾ (227 g) block cheddar cheese

6 eggs

6 slices prosciutto

1 ½ bunches radish

6 slices whole grain bread

black pepper

extra virgin olive oil

garlic powder

honey

salt

white wine vinegar

Instructions

Cut bread into 1-inch cubes. Place in a medium bowl, drizzle with oil, and season with spices; toss to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bread cubes and cook, stirring occasionally, until the croutons are golden and toasted, 4-5 minutes. Return to the bowl. (Reserve skillet for later use.)

Meanwhile, place additional oil, vinegar, honey, salt, and pepper in a large bowl. Whisk to combine the dressing and set aside.

Return the skillet to medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

While the eggs are cooking, wash, dry, trim, and thinly slice radishes. Add to the bowl with the dressing.

Wash and dry arugula (skip if it came pre-washed). Add to the bowl.

Small dice cheese. Add to the bowl, along with the croutons, and toss to combine the salad.

Chop or tear prosciutto into bite-sized pieces.

To serve, divide salad between plates or bowls; top with prosciutto and eggs. Enjoy!

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