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Arugula Breakfast Salad with Soft Boiled Eggs

Camille Styles
  • minutes
  • Serves 2

INGREDIENTS

3 cups

Baby arugula

1

Garlic clove

4

Radishes

2

Eggs, large

2 tbsp

Balsamic vinegar

1 1/2 tbsp

Lemon juice

1 tbsp

Mustard, whole grain

1

Pepper, Freshly ground

1

Sea salt

4 tbsp

Olive oil, extra virgin

1/3 cup

Almonds, toasted

1 oz

Parmigiano reggiano