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

Ingredients

• 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