Fluffy Scrambled Egg Toast w/ Honey Balsamic Arughula Salad

Fluffy Scrambled Egg Toast w/ Honey Balsamic Arughula Salad

Yield: 1
Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

the ultimate breakfast of champions

Ingredients

Eggs
  • 2 thick slices ciabatta bread
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tbsp Ancient Organics Ghee
  • 1 slice provolone cheese
  • ½ tbsp chives
  • Salt & pepper
Salad & Dressing
  • 1 cup arugula
  • ½ cup cherry tomatoes
  • 1 tsp ghee
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • salt & pepper
Tools:
  • Medium Skillet

Instructions

Make the Side Salad
  1. Wash and dry the produce.
  2. Halve the tomatoes and add them to a bowl along with the arugula.
  3. In a separate bowl, combine balsamic vinegar, honey, melted ghee, lemon juice, lemon zest, and salt and pepper.
  4. Whisk to combine or shake in a mason jar.
Grill the Bread
  1. Spread 1 tbsp ghee on both sides of the ciabatta bread and grill in a pan on medium-high heat until golden brown. Set aside
Scramble the Eggs
  1. Whisk the eggs, heavy cream, and salt & pepper.
  2. Melt 1 tbsp of ghee in the pan on medium heat and then add the whisked egg mixture.
  3. Cook the eggs for about 3 minutes, stirring occasionally.
Cook & Serve
  1. Divide the provolone cheese between the two ciabatta slices and top with hot scrambled eggs.
  2. Garnish with chopped chives.
  3. Drizzle the honey balsamic dressing over the side salad and serve alongside the egg toast.
  4. Enjoy!