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Poached Egg and Arugula Salad Bruschetta

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 16 mins
Total time 16 mins
Yield Serves 4
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.


  • 3 tablespoons finely chopped shallots
  • 2 1/2 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar, divided
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 ounces French bread baguette, cut into 8 slices
  • Cooking spray
  • 4 large eggs
  • 1 (5-ounce) package arugula
  • 4 center-cut bacon slices, cooked and crumbled

Nutrition Information

  • calories 270
  • fat 15.3 g
  • satfat 3.3 g
  • monofat 8.2 g
  • polyfat 2 g
  • protein 12.4 g
  • carbohydrate 19.1 g
  • fiber 1.5 g
  • cholesterol 183 mg
  • iron 2.6 mg
  • sodium 559 mg
  • calcium 98 mg

How to Make It

  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.

  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.

  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.