Read. Eat. Repeat.

Arugula Poached Eggs

You owe it to yourself to make this recipe after a tough day; the kind of day that makes you feel like a one-person complaint department. Don’t measure or time anything, be completely imprecise.

Here’s what you need:

  • Shallots, 1 large bulb (sliced, diced, roughly chopped—doesn’t matter, they’re delicious)
  • Arugula, several large handfuls
  • Eggs, 4 (local free-range, come on)
  • Salt, to taste
  • Pepper, to taste
  • Olive oil
  • Reb pepper flakes
  • Mike’s Hot Honey (recommended)


Oil & Pepper Flakes

Heat a skillet over medium heat.

Pour a few dollops of olive oil in the skillet.

Shake some pepper flakes into the oil.

If you’re cooking bacon, now’s the time. Scoot the oil off to the side to make room.



When the bacon is done, set it aside on a paper towel.

Add the shallots to the pan and toss them in the pepper oil.

Cook them how you like them. I let them just start to brown at the edges.



Add several handfuls of arugula to the skillet, tossing with the oil and shallots.

Salt and pepper to taste.

When the arugula has started to wilt, divide it and form into two beds.



Into each bed of arugula, crack two eggs. You may need to use your spatula to keep the eggs from sliding off the arugula beds until they begin to set.

Sprinkle with salt and pepper.

Cook covered for ~5-8 minutes. Don’t really time it; the eggs are done when they look glossy and the whites don’t run.



When the eggs are nearly poached, add the bacon back to the pan for a minute to warm up.

Lightly drizzle the bacon with hot honey or add a few dots to the eggs.