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
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 15.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 2g
  • Protein: 12.4g
  • Carbohydrate: 19.1g
  • Fiber: 1.5g
  • Cholesterol: 183mg
  • Iron: 2.6mg
  • Sodium: 559mg
  • Calcium: 98mg

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. 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. 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. 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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