10 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
2 large eggs
1 cup arugula microgreens
1/4 cup feta cheese, crumbled
1/2 avocado, sliced
Salt and pepper to taste
1 tablespoon olive oil
1 slice whole grain toast (optional)
In a skillet, heat olive oil over medium heat and crack the eggs into the pan; cook until the whites are set and yolks are still runny, about 3 minutes.
On a plate, layer the arugula microgreens, avocado slices, and cooked eggs.
Sprinkle crumbled feta over the top and season with salt and pepper to taste.
Serve with a slice of whole grain toast if desired for a complete breakfast.
