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Home > Arugula pizza with poached eggs

Arugula pizza with poached eggs

Recipe Information

Servings 6
Preparation Time 5 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes
Main Ingredient Arugula; Eggs
Category Eggs; Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish
Cuisine American; Italian
Diet Low Calorie; High Protein; Vegetarian


  • One 11-ounce package refrigerated pizza crust 

  • Cooking spray 

  • 1/2 cup part-skim ricotta cheese 

  • 1/2 cup (2 ounces) shaved fresh Romano cheese, divided

  • 1 tablespoon white vinegar 

  • 6 large eggs 

  • One 5-ounce package baby arugula 

  • 4 teaspoons extra-virgin olive oil 

  • 1/2 teaspoon grated fresh lemon zest 

  • 1 tablespoon fresh lemon juice 

  • 1/8 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 



  • Preheat the oven to 450�.

  • Unroll the pizza dough on a baking sheet lightly coated with cooking spray; place in the preheating oven. Bake for 7 minutes as the oven heats.

  • Combine the ricotta and 1/4 cup of the Romano.

  • Remove the pan from the oven. Quickly spread the cheese mixture over the dough, leaving a 1/2-inch border around the edges. Return the pan to the oven, and bake for 5 minutes.

  • While the pizza bakes, add water to a large skillet, filling it two-thirds full; bring to a boil. Reduce the heat, and simmer. Add the vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.

  • Combine the arugula, the remaining 1/4 cup of Romano cheese, and the next 4 ingredients (through salt) in a large bowl; toss well.

  • Top the pizza with the arugula mixture and eggs; sprinkle with pepper. Cut into 6 pieces.


Nutrition (per serving)

  • Calories: 323 cal

  • Fat: 15g

  • Saturated fat: 5g

  • Monounsaturated fat: 7g

  • Polyunsaturated fat: 2g

  • Cholesterol: 192mg

  • Sodium: 605mg

  • Carbohydrate: 28g

  • Fiber: 1g

  • Protein: 16g

  • Calcium: 237mg

  • Iron: 3mg