- 4 large egg
- 4 slice bread, whole wheat
- 2 cup arugula
- 1 cup strawberries
- 4 cup milk
- Heat a skillet over medium and coat with non-stick cooking spray. Crack eggs so that the yolk doesn’t break. Cook until the whites are set and the yolk thickens. This should take approximately 3-5 minutes. If it appears to not be cooking enough, cover your skillet and continue to cook.
- Meanwhile, toast the bread. Serve with egg for dipping, alongside a small amount of arugula topped with strawberries and a glass of milk.
Calories: 317kcal | Carbohydrates: 29g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 211mg | Sodium: 325mg | Fiber: 3g | Sugar: 16g