Truffled Poached Egg's w/ Arugula Recipe runningforfood

• 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)

1. 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.
2. Remove and set aside.
3. Mix the arugula, tomato, and onion.
4. Combine the vinegar and olive oil, whisk and drizzle over arugula mixture.
5. Add salt and pepper to taste (just a quck hit).
6. Drop in the bacon and gently mix again.
7. Divide the mixture onto 2 plates, spinkle the crumbled goat cheese on each plate.
8. Top each plate w/ 2 eggs, drizzle the truffle oil, then add the chives (just a couple of sprigs cut w/ scissors).
9. I usually serve w/ toasted focaccia on the side.

eggs, turkey bacon, arugula, teardrop heirloom tomatoes, onion, goat cheese, champagne vinegar, olive oil, kosher salt, drizzle of white truffle oil

Taken from www.chowhound.com/recipes/truffled-poached-eggs-arugula-13546 (may not work)