Mini Challenge: Bruschetta with Poached Egg, Truffle Oil, and Arugula
- 1 baguette, cut diagonally into 4 slices (1/3-inch thick)
- Olive oil, for drizzling, plus 1 tablespoon
- 2 teaspoons vinegar, your choice
- 1 clove garlic, chopped
- 2 cups baby arugula
- 4 eggs
- 2 tablespoons Gremolata, recipe follows
- Truffle oil
- 3 tablespoons grated Parmesan
- 3 cloves garlic
- 1/2 cup flat-leaf parsley, stems removed
- 1 lemon, zested
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.
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.
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.
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.Gremolata:
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Recipe courtesy of Jeffrey Saad
Recipe courtesy of Bobby Flay