Eating with the season has brought a simple joy to my life and a sentimental feeling for the changing seasons. Right now I have some arugula in my garden and after looking in my fridge I pulled this yummy healthy breakfast together – it’s a winner!
Some tips I have discovered to growing arugula, buy a starter plant at your local garden center. I have tried many times to get it to grow from seed with no success. It loves the sun so make sure it’s getting plenty and water it often. Once it starts to bolt (flowers will start appearing and it will have less leaves) there isn’t much you can do but enjoy it while it lasts. Bonus though the flowers are edible and so pretty on pizzas or salads, they have a nutty taste similar to it’s leaves.
- Spring Arugula Breakfast Salad
- 2 Handfuls of Arugula
- 2 Medium Sized Ripe Tomatoes – chopped
- 2 Soft Boiled Organic Eggs
- Crumbled Goat Cheese
- Drizzle of Olive Oil
- Salt & Pepper
Cook your soft boiled eggs (4:30 minutes in boiling water). Meanwhile assemble salad by piling the arugula on your plate and add the chopped tomatoes. Put your eggs on top once cooked and shells are removed and slice so yolks break open. Then crumbled some goat cheese and add your drizzle of oil olive. Top off with some salt & pepper. Sit down and enjoy every bite!