If you have ever dined at Bloom, one of Moscow, Idaho’s local food restaurants, you may have seen the arugula breakfast salad on their menu. It is one of my favorites! I am always so happy to be able to enjoy a homemade breakfast salad! Now, with spring greens popping up, you’ll soon be able to enjoy breakfast salads everyday!
Rinse the arugula and spin dry. Pile high in an individual salad bowl. Drizzle with walnut vinaigrette. Heat butter in small frying pan; crack egg directly into pan. Season with salt and pepper. Cook until egg white begins to firm, crack yolk, flip and cook until firm. Place egg on top of the arugula. Top with chevre.
Serve immediately. The chevre will melt slightly and, when mixed with the greens, make a smooth, delicious cheesy vinaigrette.