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.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 16 Minutes
Total: 16 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

David Bonom,

March 2013