Back Bacon, Egg & Blue Cheese Arugula Salad

Combines a poached egg with a tart vinaigrette as a dressing for this substantial salad. Try it as an impressive dish for your next brunch to really wow your guests. 

Prep Time:  10 minutes
Cook Time: 10 minutes
Yield: 6 Servings


  • 6 oz back bacon, cut into thin strips (~ 1 cup)
  • Cooking spray
  • 2 TB minced shallot
  • 2 TB extra virgin olive oil
  • 1 TB water
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ½ tsp kosher salt
  • 12 cups arugula
  • 6 large eggs, poached and reserved in warm water
  • 2 TB crumbled blue cheese


Spray a large non-stick skillet with cooking spray. Add back bacon strips in a single layer and cook over medium heat, stirring frequently, until strips are browned and crispy. Remove to a paper-towel lined plate and season with a pinch of kosher salt. Reserve. 

Whisk together shallot, olive oil, water, vinegar, mustard, honey, and salt. Arrange 2 cups arugula on each plate. Drizzle with 1 ½ tsp vinaigrette. Top each salad with an egg and garnish with 1 tsp blue cheese and crispy back bacon.


Eggs can be poached ahead of time and gently reheated in warm water when you’re ready to serve the salads.