Arugula and Egg Salad is about as easy as it can get for your morning meal ya’ll. Is this even a recipe!? Diced red pepper and onion saute’d up ahead of time, that’s it for prepping. They get nice and caramelized and take breakfast to a whole new level. Fragrant, melty sweetness pairs perfectly with a fatty French style soft cooked eggs.
Where does the salad come in here? May sound crazy but arugula is the bitter peppery green that really shines with the dish. Use avocado oil as the dressing with a nice sprinkle of Redmond Real Salt too. I look forward to Arugula and Egg Salad week after week.
Just change up the veggie medley for variety or add some nuts or seeds in the mix. All together it takes 15 minutes in the morning for a hot delicious way to start your day.
Are you thinking about dipping your toes into meal prep? This Arugula and Egg Salad is the easiest and most delicious dish I can think of to start you out with! It’s like a half prep really, it’s a helped me and I know it will help you too.
SLOW AND STEADY
Look, if you’ve been following me for a little while I think you know it’s taking me some time to warm up to the whole idea of prepping for an entire week and having a bunch of little tiny containers in my refrigerator with portioned out meals.
Actually, it gives me a bit of anxiety to be honest.
I’m okay with this method for a couple of days or my leftovers from dinner for lunch the next day but that’s about it. It’s absolutely vital to embrace some type of planning method on a Whole30 and I am figuring out what works for me personally as I go along.
Those little black containers with two or three sections and a lid take me back to portion control days. Specific assigned frozen or dehydrated meals, counting calories. Being hangry all the time.
Feeling trapped. I wasn’t allowed to have any more than what was given in a day. Argh, are you hearing that? Makes me irritated just thinking about it. I’d save up my bonus allotment and binge with no brakes on the weekends. I’d throw the app our every friday and start over again on Monday.
I’ve burned that wagon honey. She’s just a bunch of smoldering ashes. Watch out, Wild Woman with a torch coming through!
Here’s a few other salads you’ll LOVE;
Apple Salad with Cinnamon Pecans (Whole30)
Paleo Animal Style Burger Salad
Paleo Cilantro Pesto Chicken Salad
Arugula and Egg Salad
Ingredients
- 2 Diced Red Pepper
- 2 Diced While Onion
- 12 Eggs
- 1 Baby Arugula
- Avocado Oil
- Ghee
- Redmond Real Salt
- Green Onion
Instructions
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Sauté peppers and onions in 1/4 c avocado oil on medium for 15-20 minutes to caramelize. When cooled divide up into three containers. This will give you enough to make two meals each.
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When ready to eat add 2 T avocado oil to a sauté pan on medium heat. Reheat the veggies for 3-5 minutes and add 4 scrambled eggs. Stir constantly as the egg cooks for another 3-5 minutes.
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In two bowls grab a few handfuls of arugula and season with avo oil garnish with green onion if you have it. Then add the egg mixture on the side, top with ghee for another layer of flavor! Or a touch of avo oil, sprinkle it all with salt - enjoy
Recipe Video
Recipe Notes
- If it's only you - then you've got six meals here! You can freeze the veggies and have them ready anytime.
- Works great with ANY roasted veggies too, make a mystery scramble!
- Try pecans or pepitas as an extra nutty crunch