Arugula Salad with Poached Eggs

Arugula Salad with Poached Eggs 

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 15 Minutes
  • Easy Recipe

Serving Size

  • 1

    Bring a medium pot of water to a boil for the eggs.

  • 2

    In a medium (10-inch) skillet over high heat, heat the bacon with 1/4 cup water. Once the water is evaporated, lower the heat to medium-low and continue cooking the bacon until it’s beginning to crisp.

  • 3

    Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is crisp, about 3 minutes more.

  • 4

    Put the arugula in a salad bowl and spoon the bacon-shallot mixture over the greens

  • 5

    Meanwhile, crack the eggs into individual small bowls or ramekins. Lower the water to a simmer and carefully add the eggs one at a time. Cook gently until the white is completely set but the yolk is still runny, 3-4 minutes.

  • 6

    Sprinkle the arugula with the vinegar Season with salt and pepper and divide amongst plates or bowls. Top with poached eggs and serve immediately.