Poached Egg and Arugula Salad Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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. 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. 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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