Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs

Name: Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula; 1 Tbsp balsamic vinegar; 4 larges eggs; 4 servings kosher salt and black pepper to taste; 59 milliliters red wine vinegar; 2 larges shallots, sliced; 227 grams thick-cut bacon, cut into lardons

Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs might be just the main course you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 329 calories, 14g of protein, and 27g of fat per serving. Head to the store and pick up arugula, wine vinegar, eggs, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Bring a medium pot of water to a boil for the eggs.

Ingredients you will need

Water

Egg

Equipment you will use

Pot

In a medium (10-inch) skillet over high heat, heat the bacon with 1/4 cup water. Once the water is evaporated, lower the heat to medium-low and continue cooking the bacon until it’s beginning to crisp.

Ingredients you will need

Bacon

Water

Equipment you will use

Frying Pan

Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is crisp, about 3 minutes more.

Ingredients you will need

Shallot

Bacon

Put the arugula in a salad bowl and spoon the bacon-shallot mixture over the greens (you may want to leave some fat behind, depending on how much there is in the pan and the quantity of greens). Toss together to evenly coat.

Ingredients you will need

Arugula

Shallot

Greens

Bacon

Equipment you will use

Bowl

Frying Pan

Meanwhile, crack the eggs into individual small bowls or ramekins. Lower the water to a simmer and carefully add the eggs one at a time. Cook gently until the white is completely set but the yolk is still runny, 3-4 minutes.

Ingredients you will need

Water

Egg

Egg Yolk

Equipment you will use

Ramekin

Bowl

Sprinkle the arugula with the vinegar (start with less and add to taste). Season with salt and pepper and divide amongst plates or bowls. Top with poached eggs and serve immediately.

Ingredients you will need

Salt And Pepper