Jammy Egg Breakfast Salad

Who says salads are just for lunch or dinner? Let me introduce you to my favorite morning salad: the Jammy Egg Breakfast Salad. This dish is everything you could want from a breakfast—nourishing, satisfying, and just the right balance of indulgent and healthy. 

Peppery arugula is tossed with a lemon-olive oil vinaigrette, while perfectly ripe avocado slices contribute their creamy allure. A salty, tangy crumble of feta cheese unifies the dish. Topping the salad are soft-boiled eggs with jammy, golden yolks that almost dissolve into the greens. A dash of red pepper flakes provides the perfect kick to awaken your palate.

But what really makes this salad shine is its simplicity. It’s perfect for a weekend brunch with friends but easy enough to whip up on a weekday morning when you’re craving something fresh and invigorating. Plus, it’s packed with nutrients. Eggs bring protein, arugula offers a dose of vitamins A and K, and avocado delivers those good-for-you fats. It’s the kind of breakfast that fuels your body and feels like a treat.

The Jammy Egg Breakfast Salad is also incredibly versatile. Want to jazz it up? Toss in some toasted nuts or seeds for crunch. Looking for more protein? Add a slice of smoked salmon or grilled chicken. The base recipe is your canvas to get creative with!

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Jammy Egg Breakfast Salad

Yield: 2

Author: Erika Barnett

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

This Jammy Egg Breakfast Salad is a nutrient-packed start to your day. Peppery arugula is tossed in a zesty lemon-olive oil dressing and topped with creamy avocado, tangy feta, and perfectly soft-boiled eggs with jammy yolks. A sprinkle of red pepper flakes adds a gentle kick, making each bite irresistibly delicious.

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Ingredients

• 4 cups arugula (lightly packed)
• 1 ripe avocado, sliced
• 4 large eggs, soft-boiled
• 2 oz feta cheese, crumbled
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• ¼ teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and simmer for 6–7 minutes for a jammy yolk.
2. Transfer the eggs to an ice bath for a minute, then peel them gently.
3. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper.
4. In a large bowl, toss the arugula with the dressing until evenly coated.
5. Arrange the dressed arugula on a plate or in a bowl.
6. Slice the soft-boiled eggs in half and place them on top of the arugula.
7. Add the avocado slices and sprinkle the crumbled feta over the salad.
8. Finish with a pinch of red pepper flakes for a touch of heat. Enjoy!

https://www.dramaticdish.com/blog/jammy-egg-breakfast-salad

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