Arugula Salad with Jammy Eggs
A quick lunch doesn’t have to be boring. Spicy arugula, sundried tomatoes and chunks of parmesan cheese make a great salad. Adding a jammy 6 minute egg is the perfect finishing touch.
Time: 20 minutes | Servings: 2
- 2 large eggs
- 4 cups baby arugula
- 1/4 parmesan cheese shavings
- 2-3 sundried tomatoes, chopped
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Bring a small pot of water to the boil. Place the eggs in boiling water and cook for exactly 6 minutes. Carefully transfer from the pot to an ice water bath. Let sit for 2-3 minutes until they are cool enough to handle, then shell them.
Place the arugula in a large bowl. Toss with lemon juice and olive oil. Season with salt and pepper. Toss again.
Divide greens between 2 plates. Dot each plate with sundried tomatoes and parmesan shavings. Cut the eggs in half and place two halves on each salad. The yolks will be jammy.
Sprinkle with salt and pepper. Serve immediately.