Arugula Egg Breakfast Salad

I know, I know. The thought of a salad for breakfast sounds a little weird, right? Don’t worry, though. It’s delicious. I was privileged enough to go in late to work today… which was wonderful considering that last night’s workout left me exhausted and sore so the thought of waking up early and heading into a job where I sit at a desk all day just didn’t sound too appetizing. (run-on sentence, anyone?) I decided to make the most of the cool morning and cook up something that was filling, nutritious, and colorful. I also wanted something chock full of vegetables. I’ve been craving them like crazy.

In other news, I went to a new bar with some of my girl friends from work last night for happy hour. And I ordered their special “Second St Sling”

Oh my, it was fabulous. I have a new love. If you’re ever in Portland (or live there now), and go to a gastropub called Produce Row, order that. And their fried cauliflower. And then thank me later. Or just skip the thanking part and order another round. 🙂

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Enjoy and cheers to a wonderful and relaxing weekend!

Arugula Egg Breakfast Salad

  • Organic arugula, rinsed – a handful or however much you feel like eating
  • 3 strips lean gluten-free applewood smoked bacon (I used Hempler’s – your butcher will tell you if it is gluten-free or not), sliced into ½"-¾" strips
  • One quarter of a medium onion, chopped
  • 3 cloves garlic, minced (Because why not use three cloves of garlic?!)
  • ¾ cup organic grape tomatoes, halved
  • 2 organic, free-range large eggs, beaten
  • Small amount of sheep’s milk feta in brine, crumbled and no brine (optional – omitting makes the dish paleo)
  • Salt and Pepper to taste
  1. In a skillet, cook the bacon over medium heat until starting to brown.
  2. Add onion and saute until onion is translucent, stirring often. Add garlic and stir off and on until garlic is starting to golden.
  3. Incorporate beaten egg and “fold” until egg is almost done setting.
  4. Toss in the tomatoes and heat just until the skins begin to blister.
  5. Serve over a bed of organic arugula and top with crumbled feta.
  6. Salt and pepper to taste.

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