Arugula Breakfast Salad with Soft Boiled Eggs

Serves 2


  • 2 large eggs
  • 3-4 cups baby arugula
  • 4-5 radishes, thinly sliced
  • 1/3 cup sliced almonds, toasted
  • 1 oz. shaved parmigiano reggiano


  • 1 tablespoon whole grain mustard
  • 1 garlic clove, pasted
  • 2 tablespoons balsamic vinegar
  • 1 1/2-2 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil
  • Sea salt to taste
  • Freshly ground pepper

  1. Preheat oven to 300 degrees.  Add sliced almond to a baking sheet and roast for 10-12 minutes or until golden and fragrant.  Set aside to cool
  2. Prepare a small bowl with ice water.  In a medium saucepan, bring 4-5 cups of water to a boil.  Once boiling, carefully add eggs (making sure they are completely covered with water), then boil for exactly six minutes.  Remove from heat and add to a ice bath.
  3. In a small jar or bowl, whisk together first four dressing ingredients.  Slowly drizzle in olive oil, whisking while you pour.  Season with sea salt and freshly ground pepper.
  4. In a large mixing bowl, add arugula, radishes, cooled + sliced almonds, and shaved parmesan.  Dress greens, using your hands to coat well.  Add (carefully) shelled soft boiled eggs to top, and enjoy!