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.

David Bonom
Recipe by Cooking Light March 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
16 mins
total:
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.