Combine shallots, oil, 1 tablespoon vinegar, mustard, salt, and pepper, stirring with a whisk. Heat a grill pan over medium-high heat. Lightly coat both sides of each bread slice with cooking spray. Add bread to grill pan; cook 3 minutes on each side or until toasted.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add remaining 2 tablespoons vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; sprinkle evenly with bacon. Top each serving with 1 egg. Serve immediately.
I served this dish when we were hosting guests, and it was a big hit. Because of the people I was serving, each serving was topped with a whole slice of bacon and two poached eggs, so it wasn't exactly a light breakfast. I served fresh fruit on the side to make it a little healthier. I love poached eggs and I love this presentation.
Really simple recipe to make and a welcome change to the standard breakfast/brunch fare. My wife doesn't like poached egg, so I hard cooked it and it was equally as good! We also like sourdough bread, so that will be our next variant.
Make a great meal when entertaining house guests, as there are a couple simple jobs that everyone can help with.
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