Fried Egg on Arugula

I pretty much have three go-to breakfasts; a fresh green smoothie, venison sausage with homemade sauerkraut, or eggs over some sort of veggie.

A few years ago I discovered that draping a fried egg or two over arugula was a really tasty way to enjoy eggs, without the toast. A little drizzle of balsamic, maple syrup or sesame salad dressing is fantastic but not entirely necessary as the creaminess of a soft fried egg creates it’s own dressing of sorts.

This isn’t really a recipe at all, it’s more of a method. Consider it breakfast inspiration.

Arugula is one of my favourite greens, with it’s slightly bitter, peppery flavour. It is super easy to grow in the garden or in a pot. In my garden I have found that living so close to a commercial canola field often brings lots of flea beetles, and they love arugula. Some years I get a nice crop, but many years the arugula ends up being a trap crop, sacrificing itself to keep the flea beetles off of my other plants. Luckily, it is now pretty widely available in the supermarket (look in the section where they sell lettuce in plastic clamshell packaging) or sometimes at the farmer’s market.

You could wilt the greens first but I don’t. I just throw the clean greens onto a plate or shallow bowl, drizzle dressing if I am using it, and top it with my fried eggs. When you break open and cut up your egg, the creamy yolk gets a chance to mix with the greens and viola your ‘salad’ is dressed.

This morning I topped my greens with a little smoky bacon and a half of an avocado that needed to be eaten up. Yum.