Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs

Name: Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs
Yield: 2 Servings
Ingredients: 2 ounces sliced proscuitto; 2 tbsp minced shallots; 5 cups baby arugula; 2 tbsp extra virgin olive oil; 1/4 cup shaved Parmesan cheese; 1 tbsp sherry vinegar; Olive oil spray; 2 tsp Dijon mustard; 2 large eggs; 1/4 tsp honey; fresh black pepper

User Reviews

5.0

27 reviews

Excellent

Servings
2 Servings
Calories
344 kcal
Course
Salad, Dinner
Cuisine
Italian

Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs

Iris Warren

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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!

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Ingredients

Servings

2 ounces sliced proscuitto (4 slices)
2 tbsp minced shallots
5 cups baby arugula
2 tbsp extra virgin olive oil
1/4 cup shaved Parmesan cheese
1 tbsp sherry vinegar
Olive oil spray
2 tsp Dijon mustard
2 large eggs
1/4 tsp honey
fresh black pepper (to taste)

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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.

Nutrition Information

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Serving 1salad Calories 344kcal (17%) Carbohydrates 8g (3%) Protein 18.5g (37%) Fat 24g (37%) Cholesterol 216mg (72%) Sodium 1043mg (43%) Fiber 1.5g (6%) Sugar 4g (8%)