I have always had a soft spot for a soft egg. In this salad the poached eggs combine with the Bernise blend to form a light and delicious dressing. See below for more spicy ideas and variants!

Eggy Arugula Salad

Rated 5 stars by 4 users

Servings

Author:

Christian Leue

Ingredients

Large handful of baby arugula
2 eggs
Vinegar
2 pieces of bacon, chopped into 1/4″ batons (or sub with 2 Tbsp crumbled hot-smoked salmon)
1 tsp Bernise, plus more for on top of the eggs
Olive oil
Salt

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Directions

Poach the eggs

Bring a sauce sauce pot half full of water to a low boil, drop the heat to low and add a good splash of vinegar (the acidity helps the egg whites coagulate so you get a neater egg, and gives a nice flavor). Crack each egg into a small bowl or ramekin. With a spoon gently stir the water in one direction creating a spiral. Gently add one egg to the center of the vortex and keep stirring until it comes together in a nice round ball, about ten seconds. Continue this for each new egg then poach them for a total of 3 1/2 minutes.
No desire to poach? This dish is great with a soft fried egg too.

Make the salad

Toss the bacon or salmon with the greens, Bernise, and a splash of olive oil. Top with the eggs and another sprinkle of Bernise. Add salt to your tastes.

Recipe Note

Variations & Ideas

• Try other greens for the salad like frisée or lettuce with some chopped parsley. I like to add a little bit of lemon or a sweeter vinegar like balsamic to balance since they are a bit more bitter. Or try bits of marinated fruit or flavorful oils like pistachio.

• This salad is absolutely delicious as a topping for a burger. Fry one egg instead of poaching two.

• Try adding some spiced croutons to the salad if you like some crunch.