Arugula with poached egg and garlic croutons

Ingredients for 4 servings:

• 200 g arugula
• 100 g bacon (belly bacon), in thin slices
• 2 slices of white bread
• 2 tbsp butter
• 1 clove(s) garlic
• 1 liter of water
• 1 tsp salt
• 3 tbsp vinegar
• 4 eggs, absolutely fresh
• 3 tbsp vinegar (apple cider vinegar)
• Salt
• pepper
• 3 tbsp oil (best olive oil)
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the arugula and spin it dry thoroughly. Arrange on an appetizer plate. Cut the bacon into thin strips. Fry gently in a pan and drain on kitchen paper. Toast the diced white bread slices in the remaining cooking fat. Once they have absorbed the fat, add the butter. Toast until golden brown and finally add the garlic. Bring water to a boil with salt and vinegar. Place the eggs one at a time in a ladle and carefully lower them into the boiling water. Poach the eggs for about 5-6 minutes, then carefully remove them and dry them as well. To serve, place one egg in the center of the salad, sprinkle with bacon and croutons and finally drizzle with the marinade made from apple cider vinegar, salt, pepper, olive oil and chives.