Light, fresh, and low-key elite—this plate is all about clean flavors. A perfectly sunny-side-up egg with a jammy yolk, creamy avocado slices, peppery arugula, and juicy cherry tomatoes drizzled with olive oil. It’s simple, nourishing, and perfect for breakfast, brunch, or a chill lunch vibe.
π ππ§π π«πππ’ππ§ππ¬:
1 large egg
1 tsp olive oil or butter
Salt & black pepper to taste
Paprika or chili powder (optional)
For the Salad:
2 cups arugula (rocket)
1/2 ripe avocado, sliced
5–6 cherry tomatoes, halved
1 tbsp olive oil
Pinch of salt & black pepper
π₯ ππ’π«ππππ’π¨π§π¬:
Cook the Egg:
Heat olive oil in a nonstick pan over medium heat. Crack in the egg and cook until whites are set and edges lightly crisp. Season with salt, pepper, and a pinch of paprika.
Build the Salad:
Toss arugula lightly with olive oil, salt, and pepper. Arrange avocado slices and cherry tomatoes on top.
Plate It:
Place the sunny-side-up egg next to the salad. Finish with extra cracked pepper or a drizzle of olive oil if you’re feeling fancy.
⏱️ Prep Time: 5 mins
π₯ Cooking Time: 5 mins
⏳ Total Time: 10 mins
π Kcal: ~320 per serving
π½️ Servings: 1
Reviewed by EL KATIBI MARIA
on
December 19, 2025
Rating:
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