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Savory Arugula Breakfast Salad

A vibrant, savory breakfast salad featuring peppery arugula, perfectly soft-boiled eggs, rich parmesan, and a zesty lemon olive oil dressing with a kick of Aleppo pepper.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings: 1 Serving
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cups fresh arugula packed
  • 2 large eggs pasture-raised preferred
  • 1 tbsp extra virgin olive oil high quality
  • 0.5 lemon juiced
Seasonings & Garnish
  • 2 tbsp Parmesan cheese freshly grated
  • 0.5 tsp Aleppo pepper flakes
  • 1 pinch black pepper freshly cracked
  • 1 pinch flaky sea salt

Equipment

  • Small Saucepan
  • Slotted spoon
  • Medium bowl (for ice bath)
  • Serving bowl

Method
 

  1. Bring a small saucepan of water to a rolling boil over medium-high heat. Prepare an ice bath in a separate bowl.
  2. Using a slotted spoon, gently lower the cold eggs into the boiling water. Boil for exactly 6 minutes for a jammy yolk.
  3. Remove eggs and immediately plunge them into the ice bath for at least 3 minutes to halt cooking.
  4. Place arugula in a serving bowl. Drizzle with olive oil and fresh lemon juice, tossing to coat evenly.
  5. Peel the chilled eggs, slice them in half lengthwise, and place them on top of the dressed arugula.
  6. Top generously with freshly grated Parmesan, Aleppo pepper, flaky sea salt, and black pepper. Serve immediately.

Notes

If you cannot find Aleppo pepper, a small pinch of standard crushed red pepper mixed with a dash of smoked paprika works well. Ensure arugula is completely dry before dressing.