Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs
This delightful salad brings together all the ingredients I adore – peppery arugula, crispy Proscuitto, delicate shavings of Parmesan, and a perfectly fried egg! When you break open that yolk, it envelops the greens in a luscious, warm sauce, creating pure bliss with every mouthful!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 2 ounces sliced proscuitto
- 5 cups baby arugula
- fresh black pepper
- 2 tbsp minced shallots
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 2 tsp Dijon mustard
- 1/4 tsp honey
- 2 large eggs
- 1/4 cup shaved parmesan cheese
- olive oil spray
Instructions
- 1
Begin by heating your oven to 375°F (190°C). Prepare a sizable baking sheet by lining it with parchment paper.
- 2
Lay the prosciutto slices out on the lined baking sheet and place it in the oven. Bake for approximately 15 minutes, or until the prosciutto is golden and crispy. Once done, crumble it into large fragments.
- 3
In the meantime, in a spacious bowl, combine the ingredients for the dressing and whisk them together. Add the arugula to the bowl and mix thoroughly to coat. Portion the salad onto two plates and sprinkle with the crumbled prosciutto and grated Parmesan cheese.
- 4
To fry the eggs, warm a large nonstick skillet over medium-low heat. Lightly coat the skillet with cooking spray, then carefully crack the eggs into the pan. Season with salt and cover the skillet. Cook until the egg whites are firm while the yolks remain runny, or longer if you prefer a firmer yolk. Place one egg atop each salad and finish with a sprinkle of fresh pepper, if you like.