As we’ve established, we make brunch every Sunday. We love it, but some weeks we haven’t eaten very well and by Sunday we want to keep things light(er). Enter the Brunch Salad. There’s a ton of ways to mix this up, but here’s the classic version.
Bacon and Eggs Salad
1 large handful Arugula
2 strips Bacon
2/3 cup Mushrooms, sliced and washed
Apple Cider Vinegar (or another vinegar of your choice)
Salt and Pepper to taste
1. Pour yourself a glass of prosecco.
2. Cook your bacon. We put about 1/3 cup of water in the pan, which makes the bacon extra-crispy. Don’t clean the pan after you use it.
3. Poach the eggs: Boil water in a small pot. Add a little salt and a couple splashes of white vinegar. Turn the heat down so the water isn’t boiling, and swirl the water with a spatula. Crack one egg and slide it into the center of the “whirlpool” slowly, so the whites and yolk don’t separate. Bring the water back up to a simmer until the whites solidify–keep it on a little longer if you like a hard yolk. Do the same for the other egg, and set aside.
4. Reheat your bacon pan (with the fat in it) and saute the mushrooms until they’re cooked through.
5. Place the handful of arugula on your plate. Over the arugula, drizzle a little olive oil and a splash of apple cider vinegar. I just got Gingras Extraold Cider Vinegar which is pretty fantastic. Grind pepper and salt over the leaves.
6. Top the leaves with the poached eggs (cut into the yolks if they’re runny), mushrooms, and bacon. Toast a piece of bread to go along with it if you’re into that.
7. Pour yourself another glass of prosecco. Enjoy your brunch!