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Arugula Salad with Proscuitto and Poached Eggs

Arugula Salad with Proscuitto and Poached Eggs

Here is a favorite for my husband to make for me on Mother’s Day. He loves anything with a poached egg and he is also the egg poaching master of the family. It is very easy to assemble and so impressive to look at. The egg poaching is the most difficult part of this dish. This is a great example of a simple, delicious dish that just needs some great ingredients.

Ingredients

20 oz of arugula, washed and trimmed
6 eggs
2 tablespoons white vinegar
4 oz proscuitto
1/2 cup of shaved parmesiano reggiano
2 tablespoons black truffle oil
aged balsamic vinegar
sea salt and fresh ground pepper

Preparation

Toss the arugula with truffle oil, salt and pepper. Place on platter. Then top with proscuitto, shaved parmesan and poached eggs. Drizzle with balsamic vinegar and serve.

To poach eggs, bring a large pot of water to a boil. Then add white vinegar and 1 tablespoon of salt. Bring the water down to a simmer. Then gently crack one egg at a time into the water. Do not crowd the pot. With a slotted spoon, gently swirl the water around the add to help keep the form of the egg. Cook for 4-5 minutes. With the slotted spoon, gently lift each egg out of the water and place in an ice water bath to stop the cooking and hold. Rewarm in warm water just before serving. Then pat on a paper towel to dry.

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