Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • 1 small pkg fresh basil
  • ½ pint grape tomatoes
  • ½ (5 oz) pkg baby arugula

• STEP 2

  Mince pine nuts and place in a small bowl.

  • ⅛ cup pine nuts

• STEP 3

  Pick basil leaves off the stems; discard stems and mince the leaves. Add to the bowl with the pine nuts.

• STEP 4

  Add oil and spices to the bowl, then stir to combine the pesto. Add water, 1 teaspoon at a time, if needed, to make a spreadable consistency. Set aside.

  • 2 tbsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp garlic powder

• STEP 5

  Place oil, vinegar, salt, and pepper in a medium bowl. Whisk to combine the dressing and set aside.

  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp balsamic vinegar
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

• STEP 7

  Arrange bread on a baking sheet pan. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

  • 4 slices whole grain bread

• STEP 8

  Finely grate Parmesan. Set aside for the eggs.

  • 1 oz Parmesan cheese

• STEP 9

  Preheat a skillet over medium-high heat.

• STEP 10

  While the skillet heats up, crack eggs into another medium bowl, then season with salt and pepper. Whisk until smooth.

  • 4 eggs
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 11

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 2 tsp extra virgin olive oil

• STEP 12

  Pour the egg mixture into the skillet and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Remove from heat, add Parmesan, and stir to combine.

• STEP 13

  Meanwhile, halve the tomatoes and add to the bowl with the dressing along with the arugula. Toss to combine the salad.

• STEP 14

  To serve, divide salad and toast between plates. Spread toast with pesto and top with cheesy scrambled eggs. Enjoy!