Energizing Fried Egg Salad Recipe

Perfect quick and healthy meal for breakfast or mid day after morning fasting to keep you clear headed and powered through several hours of work.

What's makes this good? Gluten free, low carb, high in healthy fats and rich in nutrients.

Ingredients for 1-2 Servings

  • Fried Eggs (2-3) preferably from pasture raised chickens

  • Virgin Coconut Oil (1 tablespoon)

  • Tomatoes (1 cup) recommend Campari tomatoes for great flavor

  • Avocado (1) removed from skin and cut into cubes

  • Baby Arugula (2-3 handfuls)

  • Sea Salt or Pink Himalayan Salt (pinch)

  • Black Pepper

  • Turmeric 

  • Cayenne Pepper (optional dash) - can substitute Paprika or Dried Chile Powder

  • Extra Virgin Olive Oil

  • Apple Cider Vinegar or Balsamic Vinegar

Directions (10-15 minutes)

  1. Preparation: Heat large pan with coconut oil to medium heat. Cut tomatoes and avocado into 1/4 pieces, then add to large bowl with arugula.
  2. Cook the eggs: Crack eggs and add to the pan and let cook for a few minutes without moving (see How to Fry an Egg for good tips). Sprinkle with desired amount of salt, black pepper, turmeric, and optional cayenne pepper. Flip eggs, turn off pan and cook for about minute to desired doneness. Ideally yolks should be a bit runny to preserve nutrients.
  3. Finish the Salad: Add a drizzle of olive oil and vinegar, then season with salt and black pepper. Add the fried eggs, toss the salad, and enjoy!