Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs Recipe

Arugula Salad with Crispy Proscuitto, Parmesan and Fried Eggs Recipe

How To Make Prosciutto Parmesan and Eggs Arugula Salad

Packed with crispy prosciutto, parmesan cheese, then topped with a bright fried egg, this arugula salad is easy to make and is equally yummy and healthy!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 2ozsliced proscuitto,(4 slices)
  • 5cupsbaby arugula
  • ¼cupparmesan cheese,shaved
  • olive oil spray
  • 2large eggs
  • fresh black pepper,to taste

For Dressing:

  • 2tbspshallots,minced
  • 2tbspextra-virgin olive oil
  • 1tbspsherry vinegar
  • 2tspdijon mustard
  • ¼tsphoney


  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

  2. Arrange the prosciutto on the prepared baking sheet and bake for 15 minutes, or until lightly browned and crisp. Crumble into large pieces.

  3. Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well.

  4. Divide between two plates and top with the crumbled prosciutto and parmesan.

  5. To cook the eggs, heat a large nonstick skillet over medium-low heat. Spray with oil and gently break the eggs.

  6. Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired.

  7. Place the egg on top of each salad and serve with fresh pepper, if desired.


  • Calories: 322.83kcal
  • Fat: 27.86g
  • Saturated Fat: 7.13g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 16.48g
  • Polyunsaturated Fat: 3.05g
  • Carbohydrates: 4.51g
  • Fiber: 0.88g
  • Sugar: 2.24g
  • Protein: 13.83g
  • Cholesterol: 198.64mg
  • Sodium: 388.30mg
  • Calcium: 283.96mg
  • Potassium: 194.44mg
  • Iron: 1.61mg
  • Vitamin A: 138.66µg
  • Vitamin C: 3.32mg
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