Salad with eggs, arugula and bacon, I prefer to cook for breakfast instead of ordinary scrambled eggs. For all its simplicity, it turns out to be very satisfying and energizes before lunch. Optionally, you can add a few slices of avocado or a couple of cherry tomatoes.
Ingredients
- Chicken eggs - 2 pieces
- Bacon - 150 g
- Arugula - 200 g
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Cut the bacon into thin strips and fry until browned without oil.
Boil hard-boiled eggs and cut into quarters or slices.
Wash the arugula, arrange the salad on plates and season to taste.
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