Print

Arugula with Fried Eggs and Shaved Parmesan

Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prepwork and plain text for cooking. This reflects the most efficient order and timing of tasks. 

Units Scale

Ingredients

  • 1 lemon
  • 3 tablespoons olive oil
  • Salt and pepper
  • 4 ounces Parmesan cheese (1 cup shaved)
  • 1 large bunch arugula (12 ounces)
  • 2 tablespoons butter
  • 4 eggs

Instructions

  1. Halve the lemon and squeeze the juice into a large bowl through a strainer or your fingers to catch the seeds. Add 3 tablespoons olive oil and a sprinkle of salt and pepper.
  2. Prep: Shave about 1 cup Parmesan with a vegetable peeler, add to the bowl, and stir.
    Trim the arugula and add it to the bowl, but wait to toss the salad.
  3. Put a large skillet over medium-high heat. After about a minute, add 2 tablespoons butter and swirl the pan.
  4. When the butter has melted, swirl it around to coat the bottom of the skillet. Crack the eggs into the skillet and cook, spooning some of the pooling butter or oil on top if you like, until the whites are no longer translucent, 2 to 3 minutes. Turn the heat to low and sprinkle the eggs with salt and pepper. Cook undisturbed until the whites are firm and the yolks are as runny as you like, just a couple minutes more.
  5. Toss the salad; taste and adjust the seasoning. Divide among serving plates. Top each with a fried egg.