This beautiful Arugula Salad with Poached Egg and Mustard Vinaigrette is an absolutely delightful blend of greens, fruit, bacon, cheese, and almonds with a unique topping of a poached egg and mustard vinaigrette. A must try for lunch or dinner!
Typically, if we’re adding egg to our salad, it’s usually hard-boiled, but today I wanted to try something new. I really love the gooey center of the eggs in this Arugula Salad with Poached Eggs because it mixes with the mustard vinaigrette and adds awesome flavor.
Poached egg on salad! This is so much better than the typical hard-boiled eggs on your salad.
Arugula Salad, Poached Egg, and Mustard Vinaigrette
Poaching eggs is fairly simple once you get the hang of it, but I’ve learned a bunch of pointers from personal experience. First, make sure your eggs are really fresh. The newer the eggs, the better. Second, it helps to first crack your egg into a ramekin or cup, rather than cracking the egg directly into your water. This helps for a more “gentle” transition and will make for a cleaner poach. Create a gentle whirlpool with a spoon to help the egg white wrap around the yolk, then slowly tip the egg into the water, white first. You don’t have to cook it very long – three minutes is about all the time the egg needs before the outside is hardened, but without it cooking all the way through. Remove with a slotted spoon and drain. It’s okay if there are wispy edges – those will break off! Last, pat your eggs dry. It’s no good to have egg-water going into the salad.
I like to use the eggs warm right on top of a cold salad. It works! Sweetened up with a little honey and fruit and this one’s good to go.
- 8 cups arugula
- 2 nectarines, sliced
- 8 strawberries, sliced
- 4 slices of cooked bacon, crumbled (optional)
- 1/2 cup slivered almonds
- 8 ounces gorgonzola, crumbled
- 1/2 red onion, thinly sliced
- 4 eggs, poached
- 1/2 cup olive oil
- 1 tablespoon honey
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon grainy mustard
- 1/2 tablespoon red wine vinegar
- Salt and pepper, to taste
- In a bowl, whisk together all dressing ingredients.
- In a large mixing bowl, mix together all salad ingredients minus the poached eggs. Split salad between four salad bowls - just before serving, top each with a poached egg and drizzle with dressing.
Home Chef Tip: When poaching your eggs, it helps to first crack your egg into a ramekin or cup, rather than cracking the egg directly into your water. This helps for a more "gentle" transition and will make for a cleaner poach.
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