Arugula Salad With Bacon, Gorgonzola & Fried Egg
Total time: 10 minutes
For the last few years at least now, if anyone is making salad on television they are topping it with an egg. Whether fried or poached, the money shot is always of the host – or judge –cutting the yolk to see how runny it is. Let me tell you, a runny yolk is a must. If the yolk doesn’t ooze out onto the salad beneath, you may need to pack your knives and go.
After seeing how crazy people were going over eggs with runny yolks on salads, a few things occurred to me. One – I can do that. Two – what a great way to only have to make a salad for dinner. Three – did I mention there is bacon in this recipe?
I like to buy thick cut bacon and I cook it in the oven. I will often cook whatever will fit on a full sheet pan. I eat the hot stuff for breakfast and save the leftover bacon for salads or sandwiches. This recipe uses 3 strips of bacon cut into lardons — that just means pieces that are about 1” long and 1/2” wide. Since the bacon is already cooked, we are just reheating it so that its get crispy and releases some fat that we can cook the egg in bacon fat. Once the hot bacon is added to the bowl, it will wilt the arugula a bit and soften the cheese, which is nice.
Be sure to cut up the egg and mix the yolk into the salad before enjoying.
This is for one salad
If you are making this for two
double the amount of arugula, vinegar, dijon, & oil
fry 2 eggs
your call if you double the bacon and/or the gorgonzola
Poach the egg instead of frying the egg. Just remember we want that runny yolk!
Substitute blue cheese for gorgonzola
If you have to cook the bacon, that is fine. Just cut it into lardons before cooking it.
If you really can’t do blue cheese or gorgonzola, just omit the cheese altogether.
1 big handful arugula
3 slices cooked bacon, cut into lardons
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon dijon mustard
1/4 cup crumbled gorgonzola cheese
1 teaspoon extra virgin olive oil
freshly ground black pepper
Mise en place
(Set yourself up for success before you start cooking)
Cut the cooked bacon into lardons
Heat up a pan over medium high heat and add the sliced bacon
In a bowl, mix together the balsamic vinegar and the dijon. Drizzle in the olive oil and mix until an emulsion is formed. I prefer to just use a fork, but if you prefer a whisk use that.
Add the arugula and the gorgonzola to the bowl. Toss well.
Once the bacon is hot and sexy looking, add to the bowl and toss again.
Cook the egg. If there is enough bacon fat left in the pan, awesome. If you need to, add some butter before adding the egg.
Once the egg is in the pan and the whites have set, reduce the heat and cover the pan with a lid. Cook just until the top of the egg whites are cooked. You can peek as often as you want if this is your first time. If you have another process you like go with that.
Transfer the salad to a plate or bowl. Top with the fried egg. Top the fried egg with freshly ground black pepper.