Open Faced Omelette With Arugula, Sweet Corn And Avocado Salad

A crispy edged open faced omelette with a simple arugula, sweet corn, avocado, cilantro and red onion salad on the top.

- Arugula - Small ear of corn cooked - Cilantro - Thinly sliced red onion - Avocado - Lemon - Sea salt and black pepper - Olive oil - Garlic smashed - Eggs


Combine arugula, cooked corn, torn cilantro, red onion, and avocado in a bowl, dress salad with a little drizzle of olive oil, squeeze of half the lemon, salt and a few grinds of black pepper.

Heat 1 tbs olive oil in a small skillet over medium to medium high heat (depending on how crispy you like your eggs – the higher the heat, the crispier they’ll be)

Add one clove of smashed garlic to the hot oil and let it cook until it is very brown and fragrant. remove from pan.

Crack 3 eggs into the pan all close together and gently break up your yolks. tilt your pan so the eggs sort of fill the frying pan in a perfect circle. season with salt and pepper.

Give this recipe a try! Tap the link for the full recipe details.