sunny-side up egg with sautéed spinach & arugula

Updated: Jul 12, 2019

a breakfast that is nutrient dense & delicious. Pick spinach or arugula - or make both!

recipe inspired from Food Network

(makes 4 servings & takes 20 minutes)

sunny-side up eggs

1 tbsp olive oil

4 eggs

salt & freshly ground black pepper


1. heat the oil in a medium skillet over low heat until slightly shimmering, about 5 minutes.

2. crack an egg into the skillet & repeat with other 3 eggs.

3. cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, about 2 minutes.

4. slide the eggs out of the skillet onto a plate.

5. season with salt and pepper.

sautéed spinach

1 tbsp butter

1 tbsp extra-virgin olive oil

1 small shallot, chopped

10 oz package baby spinach

salt & freshly ground black pepper


1. heat a large skillet to medium-low heat. melt the butter on the skillet, & then add the olive oil & chopped shallot.

2. cook until the shallot is soft, about 3 minutes.

3. add the spinach & cook, stirring continuously, until spinach the is wilted.

4. place the spinach on a serving platter & season with salt & pepper.

5. serve warm.

sautéed arugula

1 tbsp extra-virgin olive oil

2 garlic cloves, thinly sliced

8 oz baby arugula, rinsed and drained well

1 tbsp balsamic vinegar

1/4 tsp coarse salt

salt & freshly ground black pepper


1. heat oil in a large skillet over medium heat.

2. add garlic & cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes.

3. add arugula & cook, stirring constantly, until slightly wilted, 1 to 2 minutes.

4. add vinegar & cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute.

5. season with salt & pepper.

6. serve warm.


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