Poached Egg and Arugula Salad Bruschetta

Ingredients

• 5 ounce arugula 
• 0.1 teaspoon pepper black freshly ground
• 4 ounces bread baguette french cut into 8 slices
• 2 teaspoons dijon mustard 
• 4 large eggs 
• 2.5 tablespoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 3 tablespoons shallots finely chopped
• 4  center-cut bacon crumbled cooked
• 3 tablespoons citrus champagne vinegar divided

Equipment

• frying pan
• whisk
• slotted spoon
• grill pan

Directions

1. Combine shallots, oil, 1 tablespoon vinegar, mustard, salt, and pepper, stirring with a whisk.
2. Heat a grill pan over medium-high heat. Lightly coat both sides of each bread slice with cooking spray.
3. Add bread to grill pan; cook 3 minutes on each side or until toasted.
4. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add remaining 2 tablespoons vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
5. Place 2 toast slices on each of 4 plates.
6. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; sprinkle evenly with bacon. Top each serving with 1 egg.
7. Serve immediately.