A refreshing breakfast salad featuring arugula, tomato, avocado, and soft-boiled eggs, drizzled with a balsamic yogurt sauce and topped with oregano, red pepper, and olive oil, inspired by caprese flavors.
1: Boil water in a pot.
2: Add eggs to the boiling water and cook for 7 minutes.
3: Prepare an ice bath and transfer the cooked eggs to cool.
4: In a bowl, mix Greek yogurt with balsamic to create the drizzle.
5: Assemble the salad with arugula, tomato, avocado, and halved soft-boiled eggs.
6: Drizzle the balsamic yogurt mixture over the salad.
7: Sprinkle with oregano, red pepper, and olive oil.
