Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs

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This vibrant, savory salad combines peppery arugula, crispy charred shallots, rich Parmesan, and silky sunny-side-up eggs for a well-balanced dish. A zesty lemon dressing brings everything together, while prosciutto adds a salty, savory finish. Perfect for brunch, lunch, or a light dinner.

Ingredients

For the Dressing

  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 4 garlic cloves, grated (about 2 teaspoons)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 tablespoons olive oil

For the Salad

  • 4 large shallots, thinly sliced (about 1 cup)
  • 2 teaspoons avocado oil, divided
  • 4 large eggs
  • Kosher salt, to taste
  • 6 cups loosely packed arugula (about 3 ounces)
  • 2 ounces Parmesan cheese, shaved (about 1 cup)
  • 1/2 teaspoon coarsely ground black pepper, plus more to taste
  • 2 ounces prosciutto, torn into bite-size pieces (about 1 cup)

Directions

1. Prepare the Dressing

  1. In a medium bowl, whisk together lemon zest, lemon juice, garlic, Dijon mustard, dry mustard, oregano, and basil until well combined.
  2. Gradually drizzle in olive oil, whisking constantly until smooth and emulsified. Set aside.

2. Char the Shallots

  1. Preheat broiler to high with the oven rack positioned 6 inches from the heat source.
  2. Toss the sliced shallots with 1 teaspoon of avocado oil in a small bowl.
  3. Spread the shallots evenly on a small baking sheet and broil until slightly charred, about 3 minutes.
  4. Remove from the oven and let cool for 5 minutes.

3. Cook the Eggs

  1. Heat the remaining 1 teaspoon of avocado oil in a large nonstick skillet over medium heat.
  2. Crack the eggs into the skillet and sprinkle with salt to taste.
  3. Cook until the whites are set but the yolks remain runny, about 3 minutes.
  4. Remove from heat and transfer eggs to a plate.

4. Assemble the Salad

  1. Drizzle 1 tablespoon of the dressing into a large bowl.
  2. Add the arugula and another 1 tablespoon of dressing, then toss to coat.
  3. Add the charred shallots, shaved Parmesan, and black pepper, then toss again to combine.
  4. Transfer the salad to a large serving platter.
  5. Top with the sunny-side-up eggs and torn prosciutto.
  6. Season with additional salt and black pepper to taste.
  7. Drizzle with extra dressing, if desired.

Serving Suggestions

  • Serve immediately while the eggs are still warm.
  • Pair with crusty bread or a toasted baguette for a complete meal.
  • Enjoy alongside a light white wine like Sauvignon Blanc or Pinot Grigio.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

This Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs is an elegant yet simple dish, packed with bold flavors, protein, and freshness. Whether served as a brunch centerpiece or a quick, nutritious meal, it’s a delicious way to elevate your salad game! 🍋🥗🍳

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