Arugula Breakfast Salad with Fried Egg, Prosciutto, Cheddar & Croutons

Directions

1. Warm a skillet over medium-high heat.
2. Cube the bread and toss with a little oil and the listed spices in a bowl, then set aside.
3. Toast the bread cubes in the hot skillet until they are golden and dry, about 3–4 minutes, then transfer back to the bowl.
4. Whisk together oil, white wine vinegar, honey, salt, and pepper in another bowl to make the dressing, and set aside.
5. Return the skillet to heat and add a bit of oil to coat the bottom. Crack in the eggs and cook until the whites are set and the yolks are still runny, about 4 minutes.
6. Meanwhile, trim and thinly slice the radishes and add them to the dressing bowl to marinate briefly.
7. Rinse and dry the arugula and add it to the marinating radishes.
8. Cut the cheddar into small dice and mix into the salad along with the croutons.
9. Tear or chop the prosciutto into bite-sized pieces and arrange on top of the plated salad with the eggs.
10. Divide the salad between plates, then top with prosciutto and eggs and serve on plates or bowls.