I adore this meal salad. I can whip it up at any time of the day (and I just did)....breakfast, lunch, or dinner...take your pick. I can also prepare it with one egg for a single serving or double it up accordingly.
You can prepare your egg so that the yolk is runny in a number of ways, obviously, but I prefer to poach mine to save any points preventing pan-stick while saving the most yolk as possible. The egg and egg yolk can be mixed into the greens to accent/blend with the olive-oil-vinegar dressing or be spread across the toast like I prefer to do to then cut up and have a little sumpin' sumpin' in every single bite.
Salad Ingredients:
1 poached egg for 2 points
1 slice of 1-point whole wheat toast for 1 point
1/2 Tbs. of whipped Land O Lakes sweet cream, salted butter for 1 point
1 ounce of baby arugula for zero points
1 ounce of shredded fresh Parmesan cheese for 3 points or 0.5 ounce for 1.5 points (optional)
salt
pepper
Dressing Ingredients:
equal parts white wine vinegar and extra-virgin olive oil
For one serving:
1 Tbs. extra virgin olive oil for 4 points
1 Tbs. white wine vinegar for 0 points
Directions:
Toss 1 ounce of baby arugula with HALF of the dressing for 2 total points. Place your buttered toast atop the arugula (now at 4 points) and the poached egg atop the toast (now at 6 points). Salt and pepper to taste. If points allow, you can add freshly grated Parmesan cheese accordingly. If I were to add about 0.5 ounces, it would bring the total up to 7.5 points and a whole ounce up to 9 points.
If points allow, you can double up the eggs, butter and toast atop a 2-ounce, zero-point bed of baby arugula and use the whole single serving dressing batch above for a total of 12 points withOUT the cheese. Topping THIS with a whole ounce of freshly grated Parmesan cheese comes out to 15 points.
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