Preparation
Step 1
Bring a medium pot of water to a boil for the eggs.
Step 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.
Step 3
Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is crisp, about 3 minutes more.
Step 4
Put the arugula in a salad bowl and spoon the bacon-shallot mixture over the greens
Step 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.
Step 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.
