Spring Cleaning

In the midst of all the baking, I managed to lose track of time. Before I knew it, it was 3:45p and I was covered in flour and confectioners sugar and a little past hungry. My final batch of cupcakes were in the oven, so whatever it was that was going to satiate this hunger in my tummy had to be fast. Upon opening the refrigerator, I peered in only to see half of the ingredients to many, many meals. I managed to find enough arugula for moi, which happened to be all that I neededt. I also found 3 slices of prosciutto, one of my favorites. I keep parmesan cheese on hand at all times, so into the bowl it went. After the completion of my baking escapade, I had a lone egg left - yes, just one. I didn't have 10 minutes to boil it, but I definitely had 3 minutes to poach it. I placed my poached egg on top of the salad and it was perfect! I added a little sea salt, freshly ground black pepper and a drizzle of balsamic vinegar. This salad needed no dressing. The yolk from the egg served that purpose. The spicy bite from the arugula, the saltiness of the prosciutto was perfect with the creaminess of the yolk and the balasamic vinegar was there to brighten it all. I'll definitely take this one with me. A spring-y spin on a traditional egg salad - with far less fat and calories (not that we count around here. After all, cupcakes are my hobby). It was satisfying AND delicious.