Bruschetta With Poached Egg, Truffle Oil, and Arugula

Ingredients

Gremolata

• 3 garlic cloves
• 1/2 cup flat leaf parsley, stems removed
• 1 lemon, zested

Bruschetta

• 1 baguette, cut diagonally into 4 slices (1/3-inch thick)
• olive oil, for drizzling, plus 1 tablespoon
• salt
• 2 teaspoons vinegar, your choice
• 1 garlic clove, chopped
• 2 cups baby arugula
• 4 eggs
• 2 tablespoons gremolata
• truffle oil
• 3 tablespoons grated parmesan cheese

Directions

1. 1

   Make the Gremolata. Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine. Set aside.

2. 2

   Preheat a grill or grill pan over medium heat. Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.

3. 3

   Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.

4. 4

   Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.

5. 5

   Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.

6. 6

   Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.