My shopping cart
Your cart is currently empty.
Continue ShoppingEggy Arugula Salad
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.
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
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 a little bit of lemon to balance since they are a bit more bitter.
• 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.