Photo: Jennifer Davick; Styling: Elizabeth Demos
Hands-on Time
25 Mins
Total Time
45 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Bring 12 cups water to a boil in a large Dutch oven. Add eggs; boil 5 (soft cooked) to 7 (hard cooked) minutes or to desired degree of doneness. Remove from heat, and let eggs stand in hot water 1 minute; drain. Peel under cold running water. Cut eggs in half.

Step 2

Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels.

Step 3

Gently toss together bacon, arugula, next 4 ingredients, and desired amount of Parmesan Vinaigrette. Divide mixture among 8 salad bowls. Top each with 2 egg halves. Sprinkle with salt and pepper to taste. Serve with remaining Parmesan Vinaigrette.

The Ravenous Pig: Seasons of Florida

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