Arugula Salad with Medium Boiled Egg

It's a busy Monday!  Sometimes lately dinner is a bit of an afterthought to be honest, but this is what I came up with using what I had in the fridge....

These fresh free-range eggs are from Mint Creek Farm at Green City Market.  I'm a fan of eggs (go with free-range or pasture raised) as they're an affordable and easy source of protein.  The yolk is an excellent source of choline, a nutrient that many are defficient in.  It's a potent anti-inflammatory and is important for brain health.  Pregnant women should especially pay attention to Choline as it's so important for brain and memory development in the fetus.  Note, pregnant women should only eat fully cooked eggs.

Arugula Salad with Medium Boiled Eggs

2 cups Arugula (or as much as you need to serve you and or your loved ones)

1 Tbsp fresh squeezed lemon juice

1 Tbsp olive oil

Salt & Pepper

2 medium boiled eggs

2 Tbsp Good shaved Parmesan or Asiago Cheese (or to taste)

Mix the lemon juice and olive oil and add salt and pepper to taste. 

If you like a little more oil, you can adjust the proportions, but I like it tart.

Put eggs in cool water and bring to a boil.  After the water reaches a rolling boil,

remove from the water and peel.  If you like them a bit more done,

 leave in the water a minue or two after it boils.  Peeling soft to medium boiled eggs can be a challenge. 

Nutrition Information per Serving

336 calories

27 g fat

4 g carbohydrate

18 g protein

This meal is a good source of Vitamins A, C, many of the B, E and Selenium, Iron, Calcium, Magnesium and Zinc

Enjoy!

PS, Check out this video for an interesting tip that suggests taking the shell off either end and blowing the egg free.  I tried it and couldn't get it to pop out the way the guy in the video does, but it did help free it a bit from the shell making it easier to peel.