Description
Hey sunshine! Here’s your delicious reminder that breakfast doesn’t have to be boring. This vibrant plate pairs crispy, lemony arugula with perfectly jammy basil-oil eggs, all perched next to a buttered English muffin slathered in sweet-tart jam. It’s a textural, flavor-packed moment — and it comes together in less time than waiting for your latte. No fancy gear, no stress, just pure morning magic.
Ingredients
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2 eggs (pasture-raised if you can)
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1 cup fresh arugula
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Juice of ½ lemon
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1 tbsp good olive oil
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1 tbsp grated Parmesan
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Freshly cracked black pepper
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Pinch chili flakes
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Fresh dill (or chives, tarragon)
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1 English muffin (sourdough if possible)
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1 tsp butter
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1 tsp loquat jam (or apricot, fig, berry!)
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1 tbsp basil oil (or olive oil + fresh basil leaf)
Instructions
1️⃣ Prep salad: Toss arugula with lemon juice, olive oil, Parmesan & black pepper. Use your hands — trust me!
2️⃣ Fry eggs: Heat basil oil in a non-stick or cast iron over medium. Crack in eggs. Lower heat. Cook 2–3 min for jammy yolks. Cover for 30 sec with a splash of water to set tops. Sprinkle with chili flakes & dill.
3️⃣ Toast muffin: Toast to golden brown. Slather with butter & jam while warm — let it melt in!
4️⃣ Assemble: Plate muffin halves, pile on arugula, top with eggs. Let yolks mingle. Add a final crack of pepper & fresh herbs. Serve immediately!
Notes
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Crack eggs into a ramekin first for perfect slide-ins.
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Want firm yolks? Just cook eggs a bit longer.
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No loquat jam? Apricot, fig or honey work beautifully!
- Prep Time: 10 min
- Cook Time: 5 min
Nutrition
- Calories: 400 kcal per serving
- Fat: 24g
- Carbohydrates: 30g
- Protein: 18g