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

Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs might be a good recipe to expand your salad recipe box. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $2.11 per serving. One serving contains 347 calories, 16g of protein, and 28g of fat. 160 people have made this recipe and would make it again. If you have kosher salt, red wine vinegar, thick-cut bacon, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. Similar recipes include Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce, Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic, and Warm Spinach Salad with Soft-Poached Eggs.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Bring a medium pot of water to a boil for the eggs. 2 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. 3 Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is crisp, about 3 minutes more. 4 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. 5 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. 6 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.

 

Step by step:

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

2. 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.

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

4. 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.

5. 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.

6. 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.

Nutrition Information:

covered percent of daily need