Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs | Serious Eats : Recipes


  • kosher salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • ¼ cup red wine vinegar
  • 4 large eggs
  • 8 ounces arugula
  • 2 large shallots, sliced
  • 8 ounces thick-cut bacon, cut into lardons

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 co...

View full recipe at SpringPad


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