Eggs with Avocado and Pico de Gallo Salsa on Arugula

Serves 2 in less than 15 minutes

In this ideal breakfast for busy workday morning, two perfect “6-minute” soft-boiled eggs mingle with creamy avocado and chunky salsa on a bed of arugula. While you’re making tea and checking email, the eggs are boiling and in less than 15 minutes, you’ll devour 12 grams of protein and 2 servings of vegetables before you’re out the door! 

4 eggs, organic, free-range
1 avocado, pitted and diced
½ cup chunky salsa, like Pico de Gallo (or make your own quick version)* 
1 cup arugula or other greens
Cilantro sprigs for garnish
Pinch of sea salt
Drizzle of extra-virgin olive oil 

Gather and prep the ingredients. Bring 2 cups water to a boil in a small saucepan over medium-high heat. Gently lower the eggs into the boiling water using a large spoon. Set a timer for 6 minutes. Slice the avocado and arrange arugula in 2 bowls. When the eggs are done, drain the hot water and fill the pan with cold water. Allow the eggs to cool for 2 minutes. Remove the cooled eggs and tap several times on a hard surface as you rotate. Carefully slip the shells off, place them on top of the avocado and arugula, add a dollop on the salsa, a drizzle of extra-virgin olive oil and a sprinkle of sea salt. Yum on the go!

* If you’re out of salsa but have the basics, mix ½ cup chopped tomatoes, 2 tablespoons of diced red onion and 1 tablespoon of chopped cilantro with the juice of ½ lime and a pinch of sea salt. Add a pinch of minced jalapeno if desired.