This is the second half of the meal Nick made for me! It went perfectly alongside his delicious Cauliflower & Ham Gratin. He’ll take any excuse to use some of his precious quail eggs, and they were super cute as tiny poached eggs!

Arugula Salad with Bacon and Poached Quail Eggs

(adapted from Real Simple)

serves 2

•  12 quail eggs or 4 large chicken eggs, poached
• 4 slices bacon
• 1.5 tbsp red wine vinegar
• 1/2 tbsp olive oil
• 2 cups arugula
• 2 cups sliced endive
• black pepper

(How to Poach Quail Eggs)

In a large skillet, cook the bacon over medium heat until crisp, 7 to 9 minutes; remove, crumble, and set aside. To the bacon drippings, add the vinegar and olive oil and stir to combine.

Place the arugula and endive in a medium bowl.

Add the warm dressing and toss to combine. Serve topped with the eggs, bacon, and ¼ teaspoon pepper.