Arugula with Soft-Boiled Egg and Roquefort Cheese

Ingredients:

• 4 cups of arugula leaves, washed and dried
• 2-3 ounces of Roquefort cheese, crumbled
• 2-3 eggs, soft-boiled
• Salt and pepper, to taste
• Garnishes: cherry tomatoes, chopped nuts, sliced avocado (optional)

Directions:

1. Fill a medium-sized pot halfway with water and heat over high heat.
2. Once the water comes to a boil, gently lower the eggs into the pot and set a timer for 6-7 minutes, depending on how runny you want the yolk to be.
3. While the eggs are cooking, prepare the arugula and Roquefort cheese. Set aside.
4. Once the timer goes off, remove the eggs from the boiling water with a slotted spoon and place them in a bowl of ice water for 1-2 minutes.
5. Peel the eggs carefully and slice them in half lengthwise.
6. Arrange the arugula on a plate or in a bowl. Top with the sliced eggs and crumbled Roquefort cheese.
7. Season with salt and pepper, to taste.
8. Optional: garnish with cherry tomatoes, chopped nuts, or sliced avocado.
9. Enjoy!

Verdict:

The peppery bite of the arugula, the creamy tanginess of the Roquefort cheese, and the rich texture of the soft-boiled egg all come together in this delicious salad. It’s simple, yet elegant and makes for a satisfying meal on its own or as a side dish.

Serving Suggestions:

This salad can be served as a light lunch or dinner, or it can be paired with a protein such as grilled chicken or salmon for a heartier meal. It’s also a great option for a brunch or picnic dish.