5.0 from 27 votes
Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs
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!
Servings: 2 Servings
Calories: 344 kcal
Course:
Salad , Dinner
Cuisine:
Italian
Ingredients
- 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)
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 344
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.