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Ingredients

Directions

  • Heat oven to 400°. Place bacon on a rimmed baking sheet fitted with a wire rack. Bake at 400° for 20 to 25 minutes, until crispy.

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  • Fill a large, deep-sided skillet threefourths full with water. Bring water to barely simmering and cover. Meanwhile, in a small pot, whisk buttermilk, egg yolk, cornstarch, 1/4 tsp of the salt and the cayenne over medium heat until smooth. Cook, stirring constantly, until liquid barely simmers and is thickened, about 3 minutes, being careful not to scramble eggs. Remove from heat and stir in lemon juice, chives and butter. Cover with lid to keep warm.

  • Sprinkle tomatoes with remaining 1/8 tsp salt. Place 2 slices toasted bread on each plate. Top with some sliced tomatoes, 1/2 cup of the arugula and 2 slices bacon (each slice broken in half). Crack 4 of the eggs into separate cups. Pour into skillet of simmering water one by one. Poach eggs 3 to 4 minutes, until whites are set. Remove with a slotted spoon and place one on each slice. Repeat with remaining 4 eggs. Spoon sauce over eggs.

Nutrition Facts

421 calories; 22 g total fat; 8 g saturated fat; 498 mg cholesterol; 971 mg sodium. 30 g carbohydrates; 5 g fiber; 27 g protein;

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