Arugula and Eggs Breakfast Salad

2 pastured eggs
3 oz smoked salmon
1 cup baby arugula
½ hass avocado
½ cup cherry tomatoes
Organic extra virgin olive oil, to taste
Salt and pepper, to taste
Lemon juice, optional

Wash, dry, and plate arugula greens. Cut tomatoes into quarters and set on top of the greens. Slice avocado and smoked salmon. Set them on the edge of the plate next to the arugula leaving space in the middle to place the eggs. Drizzle salad with extra virgin olive oil.

Fry eggs in 1 tablespoon of EVOO leaving yolks runny. Once whites are cooked, place them in the middle of the salad. Add salt and pepper to taste and a squeeze of lemon should you desire. Enjoy!

This quick 10 minute meal is delicious at any time of day. You can add more greens for a larger meal and poach eggs instead of frying them if you prefer that method.

Salads can be eaten any time of day. I often enjoy dinner leftovers for breakfast too. Sounds silly in America since we have been conditioned to think that breakfast should be a sugary carb loaded meal, but it doesn’t have to be that way. You can start your day with a nutritious meal and if leftovers sound good to you, well, just do it!

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