POACHED EGGS & PINE NUTS

Ya can’t beat a Meatless Monday made up of poached eggs over arugula and toasted pine nut salad with apple cider vinegar dressing, and a side of sliced tomatoes and good old-fashioned cheese toast! Now of course by now you know I did not partake in the cheese toast, but my house sure smelled delicious when it was cooking!

PS This was mega-fast and will definitely work for those who juggle dinner and their Legacy Fitness Evening Classes!

POACHED EGGS

HERE is where I learned to cook the perfect poached egg. Have fun!

NOTES: Don’t want to poach? Slice a few hard boiled eggs over this salad instead!

ARUGULA SALAD

1 head Romaine

1 pkg arugula

Toss together. (It just keeps getting easier!)

TOASTED PINE NUTS

1 small pkg pine nuts

In a dry heavy skillet on medium heat, cook pine nuts until brown. Remove from heat. (What’d I tell ya?)

APPLE CIDER VINEGAR

sea salt

pepper

garlic powder

Italian seasoning

apple cider vinegar

extra virgin olive oil

In a small bowl, sprinkle enough of the spices to cover the bottom. Pour enough apple cider vinegar to cover about 1/2 over the spices. While whisking the ingredients with one hand pour in evoo with the other until it cover about 1/2 inch over the apple cider vinegar. Whisk until emulsified. Add about 1 tbs water and whisk again (see notes).

NOTES: I did not add sugar or agave to this particular dressing because of the spiciness of the arugula. It made for a perfect dressing!

Toss arugula with nuts and dressing. Lay poached eggs on top and sprinkle with a tiny bit of sea salt and pepper.

CHEESE TOAST

6 slices bread

cooking spray

6 slices extra sharp cheddar cheese

cracked black pepper

Spray baking sheet with cooking spray. Lay bread on top and spray each piece of bread with cooking spray. Lay cheese on top. Cracked black pepper on each slice. Bake for 10 minutes.

NOTES: For a carb-free meal, leave out the toasts!