Eggs with Arugula
A quick, satisfying dish of soft scrambled eggs served over fresh arugula with a simple cream dressing. Ready in minutes, perfect for breakfast or a light meal.
- Total time
- 10 min
- Servings
- 2
- Calories
- 280
- Protein
- 13g
Ingredients
- 4 large eggs
- 2 cups arugula
- 2 tbsp heavy cream
- 1 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk the 4 eggs with 1 tbsp of the heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper until just combined.
- 2
Melt the 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let it set for 30 seconds without stirring.
- 3
Gently push the eggs with a spatula from the edges toward the center, folding occasionally, until they are softly set and still glossy, about 3-4 minutes.
- 4
Toss the 2 cups arugula with the remaining 1 tbsp heavy cream and a pinch of salt and pepper. Divide the dressed arugula between two plates.
- 5
Spoon the soft scrambled eggs over the arugula and serve immediately.
Tools you’ll need
- Nonstick skillet
- Spatula
- Mixing bowl
- Whisk
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