Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
16 Mins
Total Time
16 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

IoneTaylor's Review

August 20, 2014
I served this dish when we were hosting guests, and it was a big hit. Because of the people I was serving, each serving was topped with a whole slice of bacon and two poached eggs, so it wasn't exactly a light breakfast. I served fresh fruit on the side to make it a little healthier. I love poached eggs and I love this presentation.

Jsharkey's Review

February 24, 2013
Really simple recipe to make and a welcome change to the standard breakfast/brunch fare. My wife doesn't like poached egg, so I hard cooked it and it was equally as good! We also like sourdough bread, so that will be our next variant. Make a great meal when entertaining house guests, as there are a couple simple jobs that everyone can help with.