- Calories 270
- Fat 15.3g
- Satfat 3.3g
- Monofat 8.2g
- Polyfat 2g
- Protein 12.4g
- Carbohydrate 19.1g
- Fiber 1.5g
- Cholesterol 183mg
- Iron 2.6mg
- Sodium 559mg
- Calcium 98mg
Poached Egg and Arugula Salad Bruschetta
Photo: Johnny Autry; Styling: Cindy Barr
Top toasts with bacon-y arugula salad, or break the egg and let the golden yolk run over all. For a simple side, riff on hash brown potatoes by tossing refrigerated potato wedges with olive oil, salt, and pepper. Roast until golden.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
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Jsharkey's Review
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.
IoneTaylor's Review