Description
This easy salad has all my favorite things in one – arugula, Proscuitto, shaved Parmesan and a runny egg! When you pop that egg yolk, the salad is bathed in that warm eggy goodness, salad nirvana in every bite!
Yield: 2Servings | Serving Size: 1salad
Ingredients
2ouncessliced proscuitto, 4 slices
5cupsbaby arugula
1/4cupshaved parmesan cheese
olive oil spray
2large eggs
fresh black pepper, to taste
Dressing:
2tbspminced shallots
2tbspextra virgin olive oil
1tbspsherry vinegar
2tspDijon mustard
1/4tsphoney
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Arrange the proscuitto on the prepared baking sheet and bake 15 minutes or until lightly browned and crisp. Crumble into large pieces.
- Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well. Divide on two plates and top with crumbled proscuitto and parmesan.
- To cook the eggs heat a large nonstick skillet over medium-low heat, spray with oil and gently break the eggs. Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired. Place the egg on top of each salad and serve with fresh pepper, if desired.
Last Step:
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Nutrition
Serving: 1salad, Calories: 344kcal, Carbohydrates: 8g, Protein: 18.5g, Fat: 24g, Cholesterol: 216mg, Sodium: 1043mg, Fiber: 1.5g, Sugar: 4g
