Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs Recipe

Blake Royer

The Lyonnaise Salad is a classic combination featuring aggressively flavored greens (frisee is traditional), crisp-tender bacon, a vinaigrette made from the bacon fat, plenty of black pepper, and a soft poached egg. As salads go, it sounds pretty decadent—and delicious. This version from Michael Ruhlman's fantastic recent cookbook Ruhlman's Twenty uses peppery arugula for the greens.

Why I Picked This Recipe: I was 2 minutes away the other night from making a bowl of spaghetti carbonara for dinner, but a salad sounded like a healthier, better idea. Since this is basically carbonara in salad form, I was sold.

What Worked: Ruhlman's technique, as expected in a book about it, is spot on; I learn more about cooking when cooking Ruhlman's recipes than almost anyone. His tip for poaching eggs—draining each egg before cooking on a perforated spoon to let the wispy, watery part of the white float away—means they'll stay together far better in the water; and starting bacon with water in the pan is a wonderful way to render the fat and achieve both a tender and crisp result (it works especially well with thick-cut pieces).

What Didn't: This is a recipe honed and perfected. Everything worked.

Suggested Tweaks: The type of greens could easily be adapted seasonally; I've been eyeing dandelion greens at the market lately, and they'd work very well.

Adapted from Ruhlman's Twenty..

Recipe Details

Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs Recipe

Active 15 mins
Total 15 mins
Serves 4 servings


  • 8 ounces thick-cut bacon, cut into lardons

  • 2 large shallots, sliced

  • 8 ounces arugula

  • 4 large eggs

  • 1/4 cup red wine vinegar

  • 1 tablespoon balsamic vinegar

  • Kosher salt and black pepper to taste


  1. Bring a medium pot of water to a boil for the eggs.

  2. In a medium (10-inch) skillet over high heat, heat the bacon with 1/4 cup water. Once the water is evaporated, lower the heat to medium-low and continue cooking the bacon until it’s beginning to crisp.

  3. Add the shallot to the bacon and cook until it’s wilted and translucent and the bacon is crisp, about 3 minutes more.

  4. Put the arugula in a salad bowl and spoon the bacon-shallot mixture over the greens (you may want to leave some fat behind, depending on how much there is in the pan and the quantity of greens). Toss together to evenly coat.

  5. Meanwhile, crack the eggs into individual small bowls or ramekins. Lower the water to a simmer and carefully add the eggs one at a time. Cook gently until the white is completely set but the yolk is still runny, 3-4 minutes.

  6. Sprinkle the arugula with the vinegar (start with less and add to taste). Season with salt and pepper and divide amongst plates or bowls. Top with poached eggs and serve immediately.

Nutrition Facts (per serving)
375 Calories
28g Fat
15g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 375
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 46%
Cholesterol 223mg 74%
Sodium 629mg 27%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 17g
Vitamin C 14mg 69%
Calcium 148mg 11%
Iron 3mg 16%
Potassium 618mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)