13546 Truffled Poached Egg’s w/ Arugula 20 minutes 20 minutes 2 servings Fri Sep 12 08:22:03 -0700 2008 Fri Sep 12 08:22:03 -0700 2008 Easy User http://www.chow.com/recipes/13546 Fri, 12 Sep 2008 15:22:03 GMT I love breakfast for dinner and a hearty salad, add in some truffle oil and I’m in heaven.

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  • Boil about 6 cups of water in a big pot–add the 4 eggs, poach 2 min for runny yolks, I prefer the yellow bright but not runny so I go 4 min. Remove and set aside.
  • Mix the arugula, tomato, and onion. Combine the vinegar and olive oil, whisk and drizzle over arugula mixture. Add salt and pepper to taste (just a quck hit). Drop in the bacon and gently mix again. Divide the mixture onto 2 plates, spinkle the crumbled goat cheese on each plate.
  • Top each plate w/ 2 eggs, drizzle the truffle oil, then add the chives (just a couple of sprigs cut w/ scissors). I usually serve w/ toasted focaccia on the side.
    • ]]>     http://www.chow.com runningforfood 49 Soup/Salad/Sandwich 4 eggs

    ]]>     5 slices turkey bacon, cooked, cut into 1 inch pieces (I’m into the turkey, don’t do pork)

    ]]>     2 cups Arugula

    ]]>     1/2 cup teardrop heirloom tomatoes cut in half

    ]]>     1/4 cup thinly sliced red onion halfed

    ]]>     goat cheese

    ]]>     3 tablespoons champagne vinegar

    ]]>     3 tablespoons olive oil

    ]]>     dash kosher salt & fresh cracked pepper

    ]]>     drizzle of white truffle oil & spinkle of herbs (chives or tarragon my fave)

    ]]>     5460 poached eggs 22555 arugula salad