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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.
Course Salad
Cuisine American
Cook Time 10 minutes
Calories 1042kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 1042kcal | Carbohydrates: 23g | Protein: 78g | Fat: 70g | Saturated Fat: 18g | Cholesterol: 1077mg | Sodium: 3396mg | Potassium: 1937mg | Fiber: 4g | Sugar: 13g | Vitamin A: 144.5% | Vitamin C: 45.6% | Calcium: 61.9% | Iron: 52.9%