| 7 | 30 | 442 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 2 cup | Cherry Tomatoes (multicolored, halved) |
| 1 1/2 tbsp | Lemon juice (divided) |
| 4 large | Egg |
| 1/2 cup | Mayonnaise, with avocado oil |
| 1/2 tsp | Black pepper |
| 8 cup | Arugula |
| 1 cup | Bacon bits (not imitation) |
1. Combine tomatoes and 1/2 tablespoon lemon juice in a large bowl, set aside
2. Fill a large pot with about an inch of water and place a steamer basket inside. Bring water to a boil over medium-high. Gently place the eggs in the basket; cover and steam until whites are cooked but yolks are still soft for about 6 1/2 minutes. Carefully remove eggs and submerge in a large bowl filled with ice water; let sit about 2 minutes. Peel and halve eggs; set aside.
3 Stir together mayonnaise, pepper, and the remaining 1 tablespoon lemon juice in a small bowl.
4 Add arugula to tomato mixture; toss to combine. Divide the tomato mixture evenly among 4 plates. Drizzle mayonnaise mixture over salads; garnish evenly with bacon and top with soft-boiled eggs.
Serve immediately
| Meat Alternative | 0.9 |
| Vegetables | 2.8 |
