Arugula & Egg Salad Recipe

Prepare greens and components

Place 5 cups of washed and spun-dry arugula in a large bowl. Add 1/4 cup thinly sliced red onion and 1/2 cup halved cherry tomatoes. Toss gently to combine and set bowl near the stove so it can receive the warm dressing right away.

Cook and chop bacon

In a medium skillet over medium heat, cook 4 slices of house-smoked bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve 1 tablespoon of the bacon fat in the pan for frying eggs (optional) and for extra flavor in the dressing if desired.

Make eggs

For fried eggs: heat the reserved bacon fat or 1 tablespoon butter in a nonstick skillet over medium heat. Crack 2 eggs into the pan and cook until whites are set but yolks remain slightly runny, about 3–4 minutes for sunny-side up; cover the pan for 30–45 seconds at the end if you prefer the whites fully set. For soft-boiled eggs: bring a small pot of water to a gentle boil, add eggs and cook 6 minutes for soft-set yolks, then plunge into ice water for 2 minutes and peel. Keep eggs warm until plating.

In the same skillet used for the bacon (remove excess fat leaving about 1 tablespoon) or in a small saucepan over low–medium heat, add 1 tablespoon unsalted butter and 1 clove finely minced garlic. Sauté for about 20–30 seconds until fragrant but not browned.

Add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey. Whisk to combine and let the mixture simmer gently for 1–2 minutes to reduce slightly and warm through.

Remove the pan from heat and whisk in 2 tablespoons extra-virgin olive oil and 1/2 teaspoon fresh thyme leaves (if using). Season the warm dressing with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Taste and adjust sweetness or acidity as needed. Keep warm — do not boil after adding the oil.

While the dressing is warm, pour it over the arugula, red onion and cherry tomatoes. Toss quickly and gently so the warm dressing wilts the arugula slightly and marries the flavors.

Scatter the chopped crisp bacon over the dressed salad and toss once more to distribute.

Divide the dressed salad between two plates. Top each portion with 1 fried or soft-boiled egg. Season each egg and salad lightly with 1/4 teaspoon smoked sea salt (total 1/2 tsp across both) and divide 1/4 teaspoon freshly ground black pepper between plates.

Finish by shaving 2 tablespoons fresh parmesan over the salads, drizzle each plate with 1/4 teaspoon white truffle oil (total 1/2 tsp), and — if desired — add a light drizzle (about 1/2 tablespoon per plate) of balsamic reduction.

Serve immediately so the eggs are warm and the yolks can mingle with the warm dressing and peppery arugula.