Sauvignon Blanc Food Pairing: Lyonnaise-Style Arugula Salad with Poached Egg and Lardons
Peppery arugula, bacon, and poached egg. Pair it with a crisp Sauvignon Blanc for a flavor sensation! Bon appétit!
Servings: 2
Ingredients
- 2 slices bacon thick-cut
- 2 eggs large
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 4½ cups arugula salad whole leaf
- salt & pepper to taste
Instructions
- Cut bacon into ½ inch pieces. Fry bacon in a frying pan over medium-high heat, turning once or twice, until crisp, 6-7 minutes. Transfer to the paper towel to drain.
- In a non-reactive bowl, whisk together the olive oil, vinegar, pepper and salt. Add the arugula salad and the lardons to the bowl and toss well to coat. Divide the salad among four individual salad plates.
- Bring a saucepan or a frying pan with 1 inch of water to a simmer over medium-high heat. Break an egg into a small bowl and slide the egg into the simmering water. Repeat with the remaining egg. Gently spoon the simmering water over the eggs and cook until the whites are just opaque and a film forms over the yolk, about 3 minutes.
- Using a slotted spatula, carefully transfer each egg to a salad, gently sliding it on top. Season with a bit of salt and pepper and serve at once.
Notes
- When selecting eggs for this recipe, make sure you use only the freshest eggs you can find. Fresh eggs will have thick, slightly opaque whites; older egg whites will start to spread when you put them into simmering water. Not exactly what you want in your poached eggs, right?!
- There are many different instructions on how to poach an egg. Some involve using vinegar. Do not feel obligated to follow our directions to poach the egg. What matters in this recipe is the result – a properly poached egg!