Proscuitto Parmesan And Eggs Arugula Salad Recipe Recipes Net

Ingredients

2ozsliced proscuitto,(4 slices)

5cupsbaby arugula

¼cupparmesan cheese,shaved

olive oil spray

2large eggs

fresh black pepper,to taste

2tbspshallots,minced

2tbspextra-virgin olive oil

1tbspsherry vinegar

2tspdijon mustard

¼tsphoney

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

Arrange the prosciutto on the prepared baking sheet and bake for 15 minutes, or until lightly browned and crisp. Crumble into large pieces.

Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well.

Divide between two plates and top with the crumbled prosciutto and parmesan.

To cook the eggs, heat a large nonstick skillet over medium-low heat. Spray with oil and gently break the eggs.

Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired.

Place the egg on top of each salad and serve with fresh pepper, if desired.