Poached Egg & Arugula Salad







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Serves 4  Cook Time 20 minutes

3 tbsp shallots, chopped fine
2 1/2 tbsp extra-virgin olive oil
3 tbsp white wine vinegar, divided
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
cooking spray
4 large eggs
1 (5 oz) package arugula
4 pieces Canadian bacon, cooked and crumbled


Combine shallots, oil, 1 tbsp vinegar, mustard, salt, and pepper stirring with a whisk.

Heat a non-stick skillet over medium high heat. Add enough water to fill two thirds full; bring this to a boil. Add remaining vinegar to the pan. Break eggs into custard cups (or a small glass) Bring water down to a simmer and gently pour eggs into the pan; cook 3 minutes or until desired doneness. Carefully remove the eggs with a slotted spoon.

Add arugula with the shallot mixture and toss to combine. Arrange 4 plates evenly with arugula, top with 1 egg and sprinkle with bacon. Serve immediately.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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