Ingredients:

• 6 cups arugula
• 1 cup cherry tomatoes, halved
• 1/2 cup shaved Parmesan cheese
• 4 large eggs
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• Optional: Croutons for added crunch

Instructions:

1. In a large salad bowl, combine the arugula, halved cherry tomatoes, and shaved Parmesan cheese.
2. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to create the dressing.
3. Drizzle the dressing over the arugula mixture.
4. Gently toss the salad to ensure that all the ingredients are well coated with the dressing.
5. If desired, add croutons for an extra crunch.
6. In a non-stick skillet, cook the eggs to your preferred style (poached, fried, or scrambled).
7. Place the cooked eggs on top of the salad.
8. Season the eggs with a pinch of salt and black pepper.
9. Serve the Arugula and Parmesan Breakfast Salad immediately, allowing the runny egg yolk to create a natural dressing for the salad.
10. Enjoy this simple and elegant breakfast salad that combines the peppery flavor of arugula with the richness of Parmesan and the creaminess of a perfectly cooked egg!