Fried Egg and Bacon Arugula Salad

Breakfast Fried Egg and Bacon Arugula Salad. Over easy fried eggs seasoned with salt and pepper. Placed on peppery fresh arugula, and garnished with crispy salty bacon. Served with buttered whole wheat bread.

Simple wholesome breakfast - Fried Egg and Bacon Arugula Salad

My husband and I have been trying to get veggies into our morning breakfast routine. Simply to provide more well-rounded balanced eating habits. This Fried Egg and Bacon Arugula Salad is delicious, healthy, satisfying and fulfilling. My favorite time to have this salad is Sunday morning when we are watching church online. It doesn’t take long to make, and it feels like a treat. The arugula has a crunchy peppery flavor, that is balanced well with the rich egg yolk. The bacon adds a salty savory crunch, and the toast is a nice intermission from the salad. Yum Yum!!

Balanced Breakfast - Fried Egg and Bacon Arugula Salad

Fried egg with salt and pepper, crispy bacon, peppery arugula and whole wheat toast. Fried Egg and Bacon Arugula Salad

Equipment

• Fry pan

• Toaster

• Spatula

Tips or Tricks

• Best over easy egg

  • Heat your pan on high prior to cracking the egg into the pan. This will allow the egg to “set” on the very bottom of the egg right away preventing it from running all over. Once the bottom is set, turn the heat on low. Go low and slow. Once the white is almost all set, flip the egg and cook the other side for roughly 30 seconds (just enough to set the rest of the egg white and create a thin set layer on the egg yolk.

Length of Time

• Prep Time - 5 minutes

• Cook time - 10 minutes

Servings

• Serving Size: 1

• Servings: 2

Ingredients

• 4 eggs – fried over easy or to preference

• 3 slices cooked bacon to preference

• 4 cups arugula baby lettuce

• 4 slices wheat toast buttered and sliced in half

• 1 teaspoon avocado oil or extra virgin olive oil

• Cracked black pepper to taste

• Kosher salt to taste

Directions

1. Fry bacon to preference (I like it crunchy)

2. Fry egg – over easy or to preference (the runny egg ok adds to the dressing on the salad)

3. Toast wheat, butter and slice in half

Assemble

1. 2 cups arugula on each plate

2. Drizzle lightly with oil

3. Season with salt and pepper

4. Crumble bacon and layer over arugula

5. Add 2 eggs to each plate on top of bacon

6. Enjoy

Notes

• For best results, cut the egg yolk open allowing the yolk to drizzle over the arugula

• Tomatoes, onions, jalapeno, etc. will all be great on this salad too