Rating: 4.5 stars
2 Ratings
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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.

Recipe by Cooking Light March 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

total:
16 mins
hands-on:
16 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

270 calories; fat 15.3g; saturated fat 3.3g; mono fat 8.2g; poly fat 2g; protein 12.4g; carbohydrates 19.1g; fiber 1.5g; cholesterol 183mg; iron 2.6mg; sodium 559mg; calcium 98mg.
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