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Arugula Salad with Bacon and Poached Quail Eggs

November 19, 2013 by jessfuel 1 Comment

Arugula Salad with Bacon and Poached Quail Eggs

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!

Quail 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.

Arugula & Endive

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

Arugula Salad with Bacon and Poached Quail Egg

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Filed Under: Dinner Salads Tagged With: arugula, bacon, eggs, salad

« Cauliflower and Ham Gratin
Autumn Shepherd’s Pie »

Comments

  1. Pam says

    November 21, 2013 at 11:05 am

    What a delicious and gourmet salad. I’ve never had a quail egg before – they are so cute!

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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